Recipe : Togolese Akoume
Togolese Akoume
Course: SidesCuisine: TogoDifficulty: MediumServings
4
servingsPrep time
5
minutesCooking time
30
minutesCalories
506
kcalAkoumé (or kom in Ewe) is a traditional Togolese staple made from corn flour. It is soft and stretchy, similar to fufu.
Ingredients
500g corn flour (fine or medium grind)
1 liter water
A small amount of cassava flour (optional, for added elasticity)
Directions
- Prepare the Water Base:
In a large pot, bring 750ml of water to a gentle boil. - Make the Slurry:
In a separate bowl, mix 250ml of water with a portion of the corn flour (about 100g) to form a smooth, lump-free slurry - Cook the Base:
Gradually pour the slurry into the boiling water while stirring continuously. Cook for 5-7 minutes until the mixture thickens slightly and begins to bubble. - Add Remaining Flour:
Reduce the heat to low. Slowly add the remaining corn flour in small amounts, stirring vigorously with a wooden spoon or a whisk to avoid lumps.Stirring constantly is key to avoid lumps and ensure a smooth texture.
Keep stirring and folding the mixture until it forms a smooth, stretchy dough-like consistency. This process may take 10-15 minutes. - Adjust the Texture:
If the mixture becomes too thick, add small amounts of hot water while stirring to achieve your desired consistency. - Serve:
Shape the akoumé into small balls or serve directly from the pot. Akoumé is traditionally paired with rich sauces like sauce d’arachide (peanut sauce), sauce tomate (tomato sauce), or vegetable stews.
