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Akple: recipe illustration
Everyday meals

Akple

A dough mixing maize flour and cassava flour, cooked until smooth and elastic. Originating from the eastern region of Ghana, it is traditionally eaten with okra soup or another soup.

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Ingredients

Ingredients

Pâte

Spices & seasoning

On the side

Nutrition facts

888 kcal per serving

Protein
22.9 g
Carbohydrates
184.8 g
of which sugars
2.5 g
Fat
4.2 g
Fiber
7.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the maize flour in 500 ml of cold water to get a smooth, lump-free porridge.
  2. Bring the rest of the water, salted, to the boil in a large pot.
  3. Pour the maize porridge into the boiling water, stirring constantly for 10 minutes.
  4. Dissolve the cassava flour in a little cold water, then stir it into the mixture, beating vigorously.
  5. Keep stirring for 10 minutes, until the dough is smooth and pulls away from the sides.
  6. Shape into balls and serve hot with a sauce.

Variations and tips

Softer version. Add a little more water at the end of cooking for a softer dough that is easier to swallow.

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Original Ecomely recipe.