Best time to visit

The best time to visit Togo is during the dry season, which runs from November to April. During this period, the weather is more comfortable, with less humidity and lower chances of rain, making it ideal for outdoor activities and sightseeing. The months of December and January are particularly pleasant, with cooler temperatures. The rainy season, from May to October, can make travel difficult due to muddy roads and heavy downpours, but it also brings lush landscapes and fewer tourists.

What to expect

Language: The official language of Togo is French, used in government, education, and formal communication.

Currency: The currency of Togo is the West African CFA franc (XOF).

Safety: Togo is generally considered a safe destination for travelers, but like any country, it requires common-sense precautions. Petty crime, such as pickpocketing and bag snatching, can occur in urban areas, especially in markets and crowded places. It is recommended to avoid walking alone at night and to be cautious when using public transportation. Political demonstrations can occur, so staying informed about the local situation is advisable. Travel outside major cities, especially near the borders, should be done with caution and preferably with a local guide.

Cuisine: Togolese cuisine is rich and varied, with influences from French, German, and indigenous culinary traditions. Common ingredients include maize, rice, millet, cassava, and plantains. Popular dishes include: Fufu: A dough-like staple made from pounded cassava, yam, or plantain, often served with soup or stew. Akpan: A fermented maize drink, sometimes sweetened or flavored with spices. Pâte: A type of porridge made from maize or millet, served with various sauces. Ablo: A steamed bread made from corn or rice flour. Gboma dessi: A spinach stew made with meat or fish, tomatoes, and spices. Koklo meme: Grilled or smoked chicken, often served with a spicy sauce. Yovo doko: Deep-fried dough balls, similar to doughnuts, often sold as street food.