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  • Akoumé

Akoumé

Posted on Jan 4th, 2023
by Aderinsola Adeosun
Categories:
  • African Cuisines
Akoumé

Akoumé is a staple food in Togo and it’s a huge part of the local culinary heritage. It’s served as a side dish with stews, sauces and other traditional dishes.

It is similar to East Africa’s ugali and it’s prepared with corn or millet flour. Enjoy this classic akoumé recipe!

Akoume – La Pâte

Akoumé

The Togolese have a great love for this dish. It is a huge part of the culinary culture as it actually forms the base of Togolese cuisine. It is probably the most revered food in Togo.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine African, Togo
Servings 4 people

Ingredients
  

  • 500 g millet sorghum, maize, cassava flour, or a mixture of these flours
  • 2 lt water

Instructions
 

  • Bring 1.5 liters of water to a boil.
  • Put the flour in a bowl and gradually add 3/4 liters of hot water until you have a dough.
  • Place this dough in a saucepan over low heat and gradually pour the remaining boiling water in, continually stirring so that the dough does not stick to the bottom of the pan and does not form lumps.
  • Continue to stir until a thick paste forms. If necessary, add more boiling water.
  • The dough is ready when it comes away from the sides of the pan.
  • Break off small portions, shape with your hands, and serve on each dish with your preferred beef, chicken, or fish sauce.

Notes

Akoume
Photo Credit: @lacuisinedeviiey
Keyword Togo
Tried this recipe?Let us know how it was!

Aderinsola Adeosun

Aderin is a Nigerian foodie who is extremely passionate about the African culture and food. Aderin is currently living in Europe where she studies Public Alimentation.

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