AkouméFermented Corn Dough
Akoumé is a firm Togolese staple made by cooking fermented corn dough until smooth and elastic. It is commonly served with leafy, tomato, or palm-nut sauces.
Prep
10m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Slurry
- 500gFermented Corn Dough
- 250mlWater
Akoumé
- 0.95lWater
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the fermented corn dough and water in a bowl until smooth.
- 02
Bring the water and salt to a boil in a heavy saucepan.
- 03
Reduce the heat to low and whisk in the slurry gradually.
- 04
Cook for 12 to 15 minutes, beating continuously with a sturdy spoon, until smooth, glossy, and pulling away from the sides of the pan.
- 05
Cover and rest off the heat for 5 minutes, then portion with a damp spoon and serve hot.
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