Togo • Africa • medium • 45 mins
Togo Akoume
Description
Akoume is a traditional Togolese dish made from fermented cornmeal, often enjoyed for breakfast or as a side dish. It holds cultural significance as a staple food that reflects the agricultural practices and communal eating traditions of the Togolese people.
Ingredients
- 2 cups cornmeal
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon palm oil (optional)
- 1 cup fermented corn dough (optional for sour flavor)
Instructions
- In a large bowl, mix the cornmeal and salt. If using fermented corn dough, add it to the mixture.
- Gradually add water to the cornmeal mixture, stirring continuously until you achieve a smooth, thick batter.
- Bring a pot of water to a boil and reduce to a simmer.
- Using a spoon or your hands, form small balls or patties from the cornmeal mixture.
- Place the balls or patties in a steamer basket lined with banana leaves or a clean cloth.
- Steam for about 30 minutes, or until firm and cooked through.
- If desired, drizzle with palm oil before serving.
- Serve warm with a sauce or stew of your choice.
Nutritional Information
Calories: 200 per serving
Servings: 4
Dietary: gluten-free, vegan, vegetarian
Health Benefits
Akoume is a gluten-free dish rich in complex carbohydrates from cornmeal, providing sustained energy. The optional palm oil adds healthy fats and vitamin E, promoting skin health and reducing inflammation. Fermented corn dough can enhance gut health through probiotics, supporting digestion. As a traditional Togolese dish, Akoume embodies cultural heritage while offering a plant-based, nutrient-dense meal suitable for various dietary preferences.
Cultural Significance
Akoume is deeply rooted in Togolese culture, often prepared during communal gatherings and family meals. It showcases the importance of maize in the diet and the traditional methods of fermentation that enhance flavor and nutritional value.
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