This isn't just a simple rice dish. It's a chef's dish. Let me explain.

GOMBO: CLASSIC VS PLACALISTIC version

HOMEMADE BURGER RECIPE for less than €5!

SEED SAUCE: detailed and simple recipe

CHICKEN FILLET: the right cooking method for a tender and juicy result

PEANUT SAUCE: be careful when cooking ⚠️!

ADÉMÈ 3 pieces: no culinary drama at my house!

DOYI, the white cassoulet: a dish from my childhood

ABLO with tomato sauce: a simple pleasure

TIMBANI: KPÉDIGAOU's older brother 😃

AYIMOLOU. Product promotion: -10% 😋

BEAN CREPES: KPÉDIGAOU

STEAMED PLANTAIN BANANA 👌🏾

Sweet potato and turkey wings. My perfect combination

It's a LUXURY to eat this dish abroad! #moyo

To love vegetables is to know how to choose and cook them!

Djinkoumè / Amiwò: A tasty dish that you need to know how to prepare

AKPAN / AKASSA … my method in Europe for preparing it

AYIMOLOU / WAAKYE / ATASSI: everything you need!

How to choose your okra to make a successful sauce? #okra

ADOWÈ ready in 15 minutes! Super easy recipe

Even in Europe, you can eat your yam fufu!

Here's a method for preparing a delicious rice dish 🌾

The 3 PM or 4 PM meeting in TOGO 🇹🇬: Yam fries

Happy New Year 2026 with lots of wild tastings!

Attieke is definitely one of the pig's best friends.

GREAT DEAL TO GRAB AFTER THE HOLIDAYS!

Here's my festive dish. Merry Christmas with a wild tasting! 😊

Fresh fish sauce! The remarkable identity of SOUTHERN TOGO 🇹🇬

Once you've mastered the ABLO recipe, the rest is just details.

TIP FOR SUCCESS IN YOUR ABLO!!

Red beans 🫘. Ultra-fast cooking!

Sometimes the BEAUTY of a dish is enough to make all the difference!

When will we get a luxury Ayimolou in Lomé?

LA SAUCE ADÉMÈ / CORÈTE POTAGÈRE / CRINCRIN

Astuce de conservation de vos feuilles de corète potagère / adémin / crincrin / jute leaves

CURRY: the perfect blend for a BEAUTIFUL dish 😍!

Here's another way to elevate a fish

"Black Friday" for my Wild Tasting 😋

Spinach sauce with coconut oil #egusi #egusisoup

In Togo, all pasta is "MACA" 😅

Here is my appointment for Saturday with all the details

I avoid saying "SEED SAUCE" to keep the peace!

Wild Guinea fowl tasting

Braised plantains are the best! NO DEBATE

When you finish eating this dish, you have NO RESPECT FOR ANYONE!

A GOOD WILD TASTE

THE DISH FOR CONTINUED BACHELORS

PEANUT SAUCE: a simple method for making it perfectly

Knowing how to butcher a whole chicken is THE BASICS OF COOKING

GOMBO: slide for a very wild tasting!

Le poisson surgelé n’est pas bon pour la santé

ADÉMÈ / CRINCRIN ou tout simplement CORÈTE POTAGÈRE ?

Le Pinon / piron est parfait pour sublimer le GARI

Le MULTICUISEUR : l’Allier des cuissons longues

YEBESSESSI : l'un des meilleurs plats Togolais !

The best “ATTIÉKÉ” is not in CÔTE D’IVOIRE!

With a little passion, a simple dish can be elevated to something sublime.

La patate douce blanche rend l’homme IMPUISSANT !

VOLAILLES : savoir choisir son poulet !