Ecomely

Language

Gbakpi: recipe illustration
Breakfast

Gbakpi

Gbakpi is a cassava and corn purée flavored with palm oil, with a smooth, sweet texture typical of Baoulé cooking. It is mostly eaten at breakfast or as a snack, often by hand.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

525 kcal per serving

Protein
4.8 g
Carbohydrates
91 g
of which sugars
9 g
Fat
14.9 g
of which saturated fat
1.7 g
Fiber
3.5 g

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

Instructions

  1. Cook the cassava pieces in salted water for 20 minutes, until they mash easily with a fork.
  2. Drain the cassava, keeping 300 ml of the cooking water, then mash it into a smooth purée.
  3. Dilute the corn flour in the warm cooking water to make a lump-free paste.
  4. Add the diluted flour to the cassava purée, then stir over low heat for 10 minutes until thickened.
  5. Mix in the palm oil, sugar and optional chili until you have a glossy, uniform dough.
  6. Shape into balls or dumplings by hand and serve warm.

Variations and tips

Sweet version. Replace half the palm oil with coconut milk and increase the sugar for a milder taste.

Using what's available here. Red palm oil can be found in African grocery stores; otherwise use sunflower oil with a spoonful of paprika for color.

More ideas

Foutou banane50 min · 4 serv. · budget-friendlyAblo35 min · 4 serv. · budget-friendlyAttiéké with grilled fish (attiéké poisson)55 min · 4 serv. · budget-friendlyAttiéké with tuna40 min · 4 serv.Green beans in palm oil45 min · 4 serv. · budget-friendlyKoutoukou35 min · 4 serv. · budget-friendlyPlacali45 min · 4 serv. · budget-friendlySmoked fish in sauce55 min · 4 serv.

Original Ecomely recipe.