Lintimé

Lintimé is a traditional Togolese dish made from fermented cassava leaves. The preparation typically involves soaking cassava leaves in water for several days, allowing them to ferment. This fermentation process is crucial as it breaks down toxic compounds found in raw cassava leaves and imparts a distinct, slightly sour flavor to the dish.

After fermentation, the leaves are thoroughly washed, pounded or chopped, and then cooked, often with palm oil, onions, tomatoes, and various spices. Meat, such as beef or fish, is frequently added to enhance the flavor and nutritional content. The resulting dish has a thick, stew-like consistency and is known for its rich, savory taste.

Lintimé is a staple in Togolese cuisine, particularly in the southern regions. It is usually served with a carbohydrate base, such as fufu, rice, or yams. The dish is considered nutritious due to the protein from any added meat and the vitamins and minerals present in the cassava leaves. Its unique flavor profile, a result of the fermentation and cooking process, makes it a distinctive and beloved part of Togolese culinary heritage.