Akume and Ademe Sauce Recipe
London, United Kingdom ·
Aperçu
Akume (also written Akple) is the Ewe corn dough swallow from the Volta Region of Ghana, served with Ademe, a rich, slippery okra sauce cooked with smoked fish, palm oil, and tomatoes. Together they form one of the most complete and culturally significant meals in Ewe culinary tradition. Akume is made by cooking corn flour in boiling water and stirring vigorously until a smooth, firm dough forms, similar in technique to pounded yam or eba. The Ademe sauce is what makes the combination exceptional: okra cooked down with smoked fish and palm oil into a thick, draw-textured sauce that coats the corn dough perfectly. It is a meal that tastes of the Volta Region, earthy, smoky, and deeply satisfying.
Note de Patrimoine AFN
Akume and Ademe Sauce is central to the food culture of the Ewe people of the Volta Region in eastern Ghana and extends into Togo and Benin. Corn (maize) dough preparations are found across West Africa, but the Ewe version with its specific pairing with ademe okra sauce represents a distinct culinary tradition that has been maintained for generations in the communities along the Volta River.
Boiled 500g of cow tripe for about an hour before adding to the sauce. Had to guess the dough proportions a bit, but stirring continuously with the wooden spoon until it went pale grey worked like a charm. Absolutely lekker with the salted fish flavour coming through.
Sipho, that continuous stirring to get the dough right is no be small thing o, your arm must have pained you! But you got that pale grey texture spot on. Tripe absorbing that salted fish flavour in the ademe sauce is top tier sha.