Togolese Steamed Cornmeal Cake

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A traditional Togolese steamed cornmeal cake with deep roots in the Ewe kitchen, this soft, lightly sweet corn cake is gently leavened and steamed until silky inside with a tender golden top. Traditionally served for breakfast with fried eggs and hot pepper sauce, or enjoyed as an afternoon snack alongside tea, it celebrates the simple, satisfying flavor of fine-ground corn.

Nutrition Facts

Per serving (estimated)

• 240 kcalCalories
• 5 gFat
• 3 gSaturated Fat
• 46 gCarbs
• 3 gFiber
• 14 gSugar
• 4 gProtein
• 115 mgSodium
• 180 mgPotassium
• 25 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the batter

• 2 cups fine white cornmeal (about 260 g)
• 2 cups warm water (about 480 ml)
• 1/3 cup granulated sugar
• 1 teaspoon instant yeast
• 1/4 teaspoon fine sea salt
• 2 tablespoons melted unsalted butter
• 1/3 cup mashed very ripe plantain
• 1 teaspoon vanilla extract

For the pan and serving

• 2 tablespoons unsalted butter, softened, for greasing
• Parchment paper round, for lining
• Dried corn husks or banana leaves, for lining (optional)
• Warm palm oil sauce or spicy tomato-pepper sauce, for serving
• Softened butter and extra sugar, for serving

Directions

1. In a large bowl, whisk together the cornmeal, sugar, yeast, and salt. Pour in the warm water and whisk vigorously for 2-3 minutes until completely smooth and the consistency of thick pancake batter.
2. Stir in the melted butter, mashed plantain, and vanilla extract until fully incorporated. Cover the bowl with a clean kitchen towel and let the batter rest in a warm spot for 45-60 minutes, until foamy on top and slightly puffed.
3. Meanwhile, prepare the steaming setup: fill a large pot with about 2 inches of water and set it over medium heat. Generously grease an 8-inch round cake pan with the softened butter, line the bottom with parchment, then press in the corn husks or banana leaves so they overlap and rise slightly up the sides.
4. Stir the rested batter briefly to deflate any large bubbles, then pour it into the prepared pan and smooth the top with the back of a spoon.
5. Carefully lower the pan onto a steaming rack set over the simmering water. Cover the pot with a tight-fitting lid and steam over medium-low heat for 45-50 minutes, checking the water level every 15 minutes and topping up with hot water so the pot never boils dry.
6. The cake is done when a wooden skewer inserted in the center comes out clean and the top springs back lightly when pressed. Lift the pan from the steamer and let the cake rest for 10 minutes before turning it out onto a wire rack to cool slightly.
7. Serve the corn cake warm, cut into wedges, with a small bowl of palm oil sauce or spicy tomato-pepper sauce for dipping, or simply with softened butter and a sprinkle of sugar. It is traditionally eaten by hand, tearing off pieces and dipping as you go.

Cook’s Notes

• Use the finest grind of cornmeal you can find—coarse or polenta-style grits will leave the cake gritty even after long steaming.
• The mashed plantain is what gives Akoume its characteristic tender, slightly elastic crumb; very ripe black-spotted plantains give the sweetest, most authentic taste.
• Keep the steamer at a steady gentle simmer; a hard boil drives droplets of condensation into the cake and makes the top soggy.
• Leftover cake keeps well wrapped in plastic at room temperature for 2 days and reheats beautifully when wrapped in foil and warmed in a low oven.
• For a savory version, omit the sugar, vanilla, and plantain, and add 1/2 teaspoon ground dried shrimp or smoked fish powder to the batter before steaming.

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