Dense, tangy ball of fermented corn dough steamed in corn husks, served with spicy tomato and fish sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: calabash bowl
Garnishes: palm oil drizzle
Accompaniments: smoked fish sauce
Instructions
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1
Knead fermented corn dough until smooth and pliable, about 5 minutes.
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2
Form dough into oval balls and wrap each in softened corn husks.
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3
Steam wrapped dough balls over boiling water for 30 minutes until firm.
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4
Heat palm oil, sauté onions until golden, add tomatoes and peppers, cook 10 minutes.
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5
Flake smoked fish into the sauce, simmer 10 minutes until thickened.
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6
Unwrap akume and serve with the hot fish and tomato sauce.
Did You Know?
The fermentation process for akume dough can take up to three days, developing its signature tangy flavor.
Chef's Notes
Equipment Tips
- steamer
- mortar and pestle
- large pot
Garnishing
palm oil drizzle
Accompaniments
smoked fish sauce
The Story Behind Akume
Akume is a cornerstone of Ewe cuisine in southern Togo, descended from ancient corn preparation techniques brought to West Africa during the Columbian exchange. The fermentation method preserves the corn in tropical heat while adding nutritional value through beneficial bacteria. Every Ewe household has its own fermentation rhythm, passed from mother to daughter. Today akume remains the most consumed staple in the Maritime and Plateaux regions of Togo.
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