Togo • Africa • easy • 30 mins
Togo Akume
Description
Akume is a traditional dish from Togo made primarily from fermented cornmeal, often served with a variety of sauces or stews. It holds cultural significance as a staple food in Togolese households, symbolizing hospitality and community during gatherings.
Ingredients
- 2 cups cornmeal
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon vegetable oil (optional)
Instructions
- In a large pot, bring 4 cups of water to a boil.
- In a separate bowl, mix the cornmeal with a little cold water to form a smooth paste.
- Once the water is boiling, gradually add the cornmeal paste while stirring continuously to prevent lumps.
- Reduce the heat to low and continue stirring until the mixture thickens and pulls away from the sides of the pot, about 10-15 minutes.
- If desired, stir in the vegetable oil for added richness.
- Once cooked, remove from heat and let it cool slightly before serving.
- Serve Akume with your choice of sauce or stew.
Nutritional Information
Calories: 200 per serving
Servings: 4
Dietary: gluten-free, vegan, vegetarian
Health Benefits
Akume is primarily made from cornmeal, which is a good source of carbohydrates and fiber, promoting energy and digestive health. Being gluten-free and vegan, it is suitable for individuals with gluten intolerance and those following plant-based diets, making it accessible to a wide range of dietary preferences. The dish’s simplicity and natural ingredients contribute to a wholesome diet, while its cultural significance in Togo highlights the importance of traditional foods in fostering community and wellness.
Cultural Significance
Akume is deeply rooted in Togolese culture, often enjoyed during family meals and special occasions. It reflects the agricultural practices of the region, where corn is a vital crop, and is a symbol of nourishment and togetherness.
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