Understand

Travel back in time to the late 19th century, where Lom was crowned the capital of the German colony Togo in 1897. This historical significance continued as Lom later became the capital of the French colony Togo in 1916. Fast forward to 1975, and the Lom Convention takes center stage. This crucial event saw the signing of an agreement between the European Economic Community and 46 African, Caribbean, and Pacific states. The convention marked a milestone in international relations and had far-reaching implications.

Get in

When traveling to Togo, the main border crossing is Aflao, located in Ghana. To enter Togo, you will need a visa which costs 15,000 CFA and is valid for 7 days. If you need to extend your visa, you can do so at the 'service immigration' office. Just ask for a GTA passport and the local taxis will be able to guide you. If you prefer to travel by air, LomTokoin Airport, also known as Gnassingb Eyadma International Airport, is the only international airport in Togo. It is well-connected to various destinations, including: - Air Burkina: Flights to Cotonou and Ouagadougou - Air Cte dIvoire: Flights to Abidjan - Air France: Flights to Paris - ASKY Airlines: Hub at Lom airport with flights to Abidjan, Abuja, Accra, Addis Ababa, Bangui, Bamako, Bissau, Brazzaville, Conakry, Cotonou, Dakar, Douala, Freetown, Kinshasa, Lagos, Libreville, Monrovia, N'Djamena, Niamey, Ouagadougou, Pointe-Noire, and Yaounde - Brussels Airlines: Flights to Brussels - Ceiba Intercontinental Airlines: Flights to Malabo - Ethiopian Airlines: Flights to Addis Ababa, Dakar, New York, and So Paulo - Royal Air Maroc: Flights to Accra and Casablanca These options provide convenient and reliable ways to reach Togo and explore its wonders.

Map & Climate

Popular Foods

The first popular food in Togo is "Gbinglo", which is a traditional dish consisting of boiled rice served alongside a variety of savory sauces made from tomatoes, onions, and chilies. It often includes meat such as goat or chicken, but can also be prepared without it, making it somewhat vegetarian-friendly. The dish is typically enjoyed hot, offering a rich, flavorful experience that showcases Togo's diverse culinary heritage.

The second popular food in Togo is "Atchara". This refreshing dish, predominantly found in the coastal regions, is made from cassava (tapioca) flour mixed with water to form a dough. It is then grated and squeezed to remove excess starch, before being mixed with a fish or shrimp broth, palm oil, and various spices. Atchara is typically served cold, providing a delightful contrast of temperatures and flavors that represents Togo's versatile cuisine.

The third popular food in Togo is "Fufu". Originally from neighboring countries but widely adopted in Togo, Fufu consists of mashed plantains or cassava, formed into small balls. Often served as a side dish, it can be accompanied by a variety of stews or sauces, both with and without meat. Fufu is typically eaten with hands, allowing diners to savor the soft, doughy texture while embracing the rich flavors of the accompanying dishes.

Historical Appearance

Traditional Male Clothing

Traditional Female Clothing