Akume and Ademe Sauce Recipe

Akume is a delectable corn porridge made from ground maize, fermented cassava, and water. The method of preparation for this dish is simple.

Akume is one of Togo’s staple dishes and is often paired with Ademe sauce.

Akume and Ademe sauce recipe
Image from Scooper


Course Main Dish
Cuisine Togolese


  • Cassava dough (fermented one)
  • Water
  • Maize dough (ground one)
  • Salt
  • Onions
  • Ademe (a native vegetable green, substitute collard greens)
  • Stock cubes
  • Black pepper to taste
  • Salted fish  
  • Crab (optional)
  • Palm oil
  • Goat/cow tribe
  • Smoked fish


  • 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
Keyword Akume, Togo


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Amarachi Irobihttp://@Amara_ii
ABOUT ME: My name is Amarachi Irobi, a content writer and food lover who loves to explore traditional African cuisine.

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