Togolese Akume
A thick maize-flour paste cooked while stirring and served in portions as an accompaniment. Makes 4 portions; the timings and serving count are estimates.
Akume is a maize paste served with sauces. This version uses 500 g maize flour and 2 l water; the finished paste should be thick and pull away from the sides of the pan.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Heat the water
Bring the water to a boil. Put the maize flour in a bowl, ready to mix.
Ready to continue when: The water is boiling with large, steady bubbles.
- 02
Mix and cook the paste
Gradually add some of the hot water to the maize flour and mix to form a dough. Transfer it to a saucepan over low heat. Gradually add the remaining hot water while stirring continuously. Cook for about 15 minutes, until the paste is thick and pulls away from the sides of the pan.
Ready to continue when: The paste is thick and pulls away from the sides of the pan when stirred.
15 min - 03
Shape and serve
Break off portions of the paste and shape them by hand. Serve them as an accompaniment to a sauce.
Ready to continue when: The portions are shaped and ready to serve.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.