Everyday meals
Akoumé
Fermented corn dough, soft and slightly sour, shaped into balls or rolls before cooking. It very often accompanies spicy sauces at breakfast.
Ingredients
Ingredients
Spices & seasoning
On the side
Instructions
- Mix the corn flour into 500 ml of cold water and let it ferment for 24 hours at room temperature.
- The next day, pour off the water on the surface and add 500 ml of fresh water with the salt.
- Bring the dough to the boil, stirring gently for 10 minutes, until it thickens.
- Add the finely chopped chilli and mix well.
- Shape the dough into balls with wet hands or wrap it in banana leaves.
- Let it cool for 10 minutes before serving with a sauce.
Variations and tips
Mild version. Leave out the chilli and add a pinch of sugar for a sweeter taste.
More ideas
Djenkoumé1 h · 4 serv. · budget-friendlyTchouk (fermented corn drink)50 min · 6 serv. · budget-friendlyAyimolou1 h 05 · 4 serv. · budget-friendlyAtchéké de manioc50 min · 4 serv. · budget-friendlyAkassa with beans (akassa adowè)1 h 20 · 4 serv. · budget-friendlyBeignets de maïs (akassa frit)30 min · 4 serv. · budget-friendlyBissap pétillant20 min · 4 serv. · budget-friendlyBean porridge (kaltchè)1 h 20 · 4 serv. · budget-friendly
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Original Ecomely recipe.