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!
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.
Ingredients
- 500 g millet sorghum, maize, cassava flour, or a mixture of these flours
- 2 l water
Instructions
- Bring 1.5 liters (6 ⅓ cups) of water to a boil.
- Put the flour in a bowl and gradually add 3/4 liters (3 cups) 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
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