Each country in the globe has its cuisine, Togo is one with a unique dish “Akume with Ademe Sauce”, which we would share its recipe below. It is one of Togo’s most popular and well-liked dishes.
Togo is one of the smallest countries in West Africa. Like other West African countries, Togo foods are a fusion of their traditional cuisine and French cuisine. Aside from this external influence, the Togolese people have traditional meals that make them unique as a country
Maize, rice, millet, cassava, yam, plantain, and beans are all staples in Togolese cuisine. In the Togolese Republic, maize is the most popular food, while fish is an important protein source.
What is Akume?
Akume is a delectable corn porridge made from ground maize, fermented cassava, and water. It is one of Togo’s staple dishes and is often paired with a variety of sauces, especially the Ademe sauce. It is one of the Togolese recipes that is enjoyed all the time and it is very delicious.
What is Ademe Sauce?
This is a green sauce made using Ademe leaves (a native vegetable green), jute leaves, spinach, and even cassava leaves.
How to Prepare Akume and Ademe Sauce
The method of preparation for this dish is simple. However, they were prepared separately and only combined to be consumed as one.
Are Akume and Ademe Nutritious?
With a large number of Vegetables used for the sauce and the other ingredients used in preparing this dish, it is safe to say that it’s nutritious.
- Smoked fish
- Cassava dough (fermented one)
- Maize dough (ground one)
- Ademe (a native vegetable green, substitute collard greens)
- Stock cubes
- Black pepper to taste
- Salted fish
- Crab (optional)
- Palm oil
- Goat/cow tribe
Mix all the ingredients in a saucepan and place on a stove.
Gradually stir with a wooden spoon until the mixture becomes firm and slightly grey.
For the Ademe sauce:
Parboil the meat with onion, add stock cube and salt.
Add a little water in a pot or saucepan and bring to a boil.
Add fish and onion, and allow it to boil for about 4 minutes.
Add smoked fish, crab and the greens.
Season with salt to taste, add pepper and palm oil.
Cook for about 20minutes.
Serve with the Akume