Akyeke

What we know so far

Akyeke is the Nzema cassava couscous of Ghana's far west, the same family as Ivorian attiéké across the border: cassava grated, fermented, squeezed dry through a cloth, rubbed in a circular motion into fine grains, sun-dried for an hour and steamed. It looks like coarse gari from a distance but tastes clean and faintly sour, and it is eaten with sliced onion, tomato and green pepper, ground pepper and fried fish (tilapia, or "keta school boys", the little fried herrings), with palm oil stirred through the Nzema way so it turns yellow, and with avocado, boiled egg, fried plantain, shrimp or octopus on top. From Half Assini and Takoradi it has spread to plates all over Ghana, sold for a couple of cedis plain, and it is also bought in bulk and frozen.

The draft was written from 2 published sources and holds 6 ingredients and 4 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting