Togo | Side

Akoumé

A firm corn flour dough similar to polenta, steamed until solid and served as the starchy base for Togolese soups and stews.

Country
Togo
Region
West Africa
Time
25 min
Serves
6
Level
easy
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Recipe overview

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Akoumé is Togo's everyday staple, the equivalent of fufu but made from corn flour. Its neutral flavour makes it the perfect vehicle for the bold, spicy stews and sauces of Togolese cuisine.

What the dish tastes like

A firm corn flour dough similar to polenta, steamed until solid and served as the starchy base for Togolese soups and stews.

When to cook it

Best for Daily staple, with a easy cooking level and about 25 minutes total.

What to serve alongside it

Any soup or stew

Follow the collection route

Akoumé belongs to 2 AfroKitchen collections. Quick & Easy is the strongest cluster route to start from. Quick & Easy

Servings: 6

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How to cook it

Step-by-step instructions

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1
Make slurry
Mix 1 cup corn flour with 1 cup cold water to a smooth paste.
2
Cook
Bring 3 cups water to boil with salt. Pour in slurry, stirring constantly. Cook 5 minutes.
Cook base 05:00
3
Thicken
Add remaining flour gradually, stirring vigorously until very thick and smooth. Cook 10 more minutes.
Thicken 10:00
4
Shape and serve
Wet a bowl, scoop akoumé in, smooth top, turn out as a mound. Serve with stew.

Regional variations and live helpers still layer on top through AfroKitchen’s interactive surfaces. This static page is the crawlable starting point, while the fallback template handles extra kitchen tools when needed.

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