The West African state of Togo is 70 miles wide and sits on the Atlantic Ocean between Ghana to the west and Benin to the east. Togo’s population of around eight million people is made up of a collective of tribes that straddle either side of its modern-day borders. Due to its narrowness and the fact Togo is home to more than 30 different tribal groupings, culinary influences have crossed its borders for centuries, with France and Ghana having the largest influence.
The Togolese have perfected the skill of carrying anything on their heads – be it bananas, a ceiling fan, a basket of 300 eggs, or five gallons of water. So cool! This dish is easy to make and is very versatile. try it for breakfast, a snack, or desert, to get a taste of the interesting country of Togo.
Keke- Togo Lime Cake
- 8×8 square or round cake tin
- 2½ tbsp Butter, softened
- 1 cup White sugar
- 2 large Eggs
- 1 large Lime, juiced
- 1½ cup All-purpose flour
- 2¼ tsp Baking powder
- 2 tbsp Chopped peanuts or confectioner's sugar (garnish)
- Prep – Preheat oven to 300°F (150°C). Grease and flour pan.
- Make – In the mixer bowl, cream together butter and sugar until light and fluffy, 8 to 10 minutes. Add eggs in until incorporated then mix in the lime juice. Add in flour and baking soda a mix until everything is combined.
- Bake – Pour batter into greased baking pan. Bake until top is lightly browned, about 25 minutes. Let cool. To serve, sprinkle peanuts or powdered sugar over and cut into slices.