kisbetssé

kisbetssé is a traditional dish originating from the West African country of Togo. It is a savory stew commonly made with fermented soybean paste, often combined with vegetables and a protein source such as fish, meat, or chicken. The preparation of kisbetssé involves a unique fermentation process for the soybeans, which contributes to its distinctive tangy flavor and aroma.

The base of the stew typically includes onions, tomatoes, and various spices that add depth and complexity to the taste. Common vegetables incorporated into kisbetssé can vary, but may include spinach, okra, or eggplant. The protein element is usually cooked separately or added to the stew during the simmering process.

kisbetssé is usually served with a staple carbohydrate, such as rice, millet, or fufu, a pounded dough made from starchy vegetables like yams or cassava. It is a popular dish consumed during everyday meals and also features prominently in special occasions and celebrations within Togolese culture. The dish's popularity extends beyond Togo, with variations found in neighboring West African countries. The preparation methods and specific ingredients can differ slightly from region to region, reflecting local culinary traditions and available produce.