Akoumé (Akplè)

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Servings: 4 servings

Country of Origin

Togo

Description

The quintessential Togolese staple dough made by whisking corn flour (or a mix of corn and cassava flour) into boiling water until it forms a smooth, firm, swallowable dough.

Presentation & How It's Eaten

Served shaped into smooth, warm round balls wrapped in foil or plastic, presented alongside Togolese soups like Fétri Déssi or Adémè Déssi.

Ingredients

• 3 cups fine white corn flour

• 1/2 cup cassava flour (optional, for elasticity)

• 4 cups water

• 1/2 tsp salt

Step-by-Step Directions

• Make Slurry: In a bowl, mix 1 cup corn flour with 1 cup cold water until smooth.

• Boil Base: Bring remaining 3 cups water to boil in a heavy pot with salt.

• Form Porridge: Pour slurry into boiling water while stirring constantly with a wooden spatula until a thin porridge forms. Cook for 5 minutes.

• Incorporate Flour: Gradually add remaining 2 cups corn flour (and cassava flour) while knead-stirring dough against sides of pot using wooden spatula.

• Smooth & Steam: Reduce heat to low, add 2 tbsp warm water around edges, cover pot, and let steam for 8 minutes. Knead once more until smooth and elastic.

• Shape: Divide dough and roll into smooth balls using a wet bowl.

Optional

• Fermented Flavor: Use fermented corn flour slurry for a traditional sour flavor profile.

Cooking Tips

• Vigorous Stirring: Apply firm pressure against pot walls while stirring to eliminate dry flour pockets.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~260 kcal

• Total Fat: 1.5g

• Saturated Fat: 0g

• Cholesterol: 0mg

• Sodium: 290mg

• Total Carbohydrates: 58g

• Dietary Fiber: 5g

• Sugars: 1g

• Protein: 5g