🇹🇬 Togolese Cuisine

Akume

Fermented Corn Dough

Prep Time 1 hour

Servings 4

Difficulty Medium

Calories 418 kcal

Dense, tangy ball of fermented corn dough steamed in corn husks, served with spicy tomato and fish sauce.

Ingredients

1 Knead fermented corn dough until smooth and pliable, about 5 minutes.
2 Form dough into oval balls and wrap each in softened corn husks.
3 Steam wrapped dough balls over boiling water for 30 minutes until firm.
4 Heat palm oil, sauté onions until golden, add tomatoes and peppers, cook 10 minutes.
5 Flake smoked fish into the sauce, simmer 10 minutes until thickened.
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.