Akoume Fetri Dessi — Print Recipe

Smooth fermented corn dough paired with a silky okra soup enriched with crab and dried shrimp, a Togolese comfort classic.

Ingredients

1 Bring water to a boil, gradually stir in fermented corn dough, stirring vigorously to prevent lumps.
2 Cook the dough mixture over medium heat, stirring constantly for 15 minutes until thick and smooth.
3 In a separate pot, heat palm oil and sauté onion 4 minutes, add blended tomatoes and cook 8 minutes.
4 Add sliced okra, ground shrimp, and fish stock, simmer 10 minutes until okra is tender and silky.
5 Add cleaned crab pieces, cook 8 minutes until crab is fully cooked through.
6 Mold corn dough into rounds, serve in bowls with okra-crab soup ladled over.

Did You Know?

The slimy texture of okra soup is considered a feature, not a bug — it helps the corn dough slide down smoothly.