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Tuesday 25th June
Togo Information - Page 1
The Togolese Republic is in Western Africa. It is bordered by the Bight of Benin, Ghana, Burkina Faso, and Benin.

Lome is the capital city. Togo is divided into five regions: Centrale, Kara, Maritime, Plateaux and Savanes.

Togo is a long, narrow country which extends through a number of different geographic regions. The terrain consists of low coastal plain, plateau in the south, central hills, and savanna in the north. Rivers include the Mono and the Oti.

The climate of Togo varies from tropical in the south of the country to semi-arid in the north.

The Togolese Republic has designated a number of wildlife reserves, reserved forest areas and national parks. These include the Oti Reserve, the Keran National Park and the Fazao-Malfakassa National Park.

Wildlife in the reserves and parks are monkeys, antelopes, buffaloes, elephants, hippopotamuses and wild boar. The Bight of Benin is a breeding ground for a humpback whale population.

European styles of architecture, such as German, English and French, can be seen in Togo. The German Cathedral in the capital is one example of the colonial legacy.

Traditional buildings include the mud Takienta tower houses in Koutammakou, north-eastern Togo. The region is inhabited by the Batammariba people, and "Koutammakou, the Land of the Batammariba" was inscribed as a World Heritage site in 2004.

The population of Togo was estimated at 7.6 million in 2016.

French is the official language in Togo. Ewe and Mina are the major African languages in the south and Kabye and Dagomba are the main African languages in the north.

Around half of the people have indigenous beliefs. There are also significant numbers of Christians and Muslims.

Maize is a staple food in Togo. Rice, millet and sorghum are eaten. Cassava porridge and fufu, made from yams, are traditional foods. Maize is also ground into a thick paste.

Palm nuts and groundnuts are ingredients in soups. Stews are popular. Hot, spicy sauces accompany meat and fish.

Local vegetables are aubergines, cabbage, carrots, green beans, okra, onions, peppers, plantains, spinach, tomatoes, potatoes and sweet yams.

Fruits include bananas, coconuts, guavas, lemons, limes, mangoes, oranges, papayas, passion fruits, pineapples and watermelons.

Soft drinks are available. Beer and palm wine are produced locally.

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Read Reflections of an Afro-American in Togo


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