Akume is a smooth, soft white cornmeal paste from Togo, traditionally eaten with the fingers and dipped into a richly spiced tomato-pepper sauce. The paste is gently tangy and mild, while the sauce brings deep heat, smokiness, and tomato brightness to the plate. This version pairs the silky paste with a smoky fish and Scotch bonnet stew for a complete, comforting Togolese meal.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 14 gFat
- 3 gSaturated Fat
- 72 gCarbs
- 8 gFiber
- 6 gSugar
- 18 gProtein
- 640 mgSodium
- 580 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 28 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the corn paste
- 2 cups fine white cornmeal (degermed)
- 1/2 cup cassava flour
- 4 1/2 cups water, divided
- 1/2 tsp fine sea salt
For the spicy tomato pepper sauce
- 2 tbsp palm oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 ripe tomatoes, roughly chopped
- 2 Scotch bonnet peppers, seeded if desired
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp ground dried crayfish
- 8 oz smoked catfish fillets, flaked
- 1 cup water or fish stock
- 1 tsp salt, plus more to taste
Directions
- Bring 4 cups of water to a rolling boil in a heavy-bottomed pot over medium-high heat; reduce the heat to medium.
- In a bowl, whisk the cornmeal, cassava flour, and remaining 1/2 cup of cold water into a smooth, lump-free slurry.
- Slowly pour the slurry into the simmering water in a thin stream, whisking vigorously the entire time to prevent clumping.
- Add the salt and switch to a wooden spoon; stir continuously for 8 to 10 minutes until the mixture thickens into a glossy, stretchy paste that pulls away from the sides of the pot. Cover and keep warm.
- Meanwhile, heat the palm oil in a separate skillet over medium heat and sauté the onion for 4 minutes until translucent, then stir in the garlic and ginger and cook 1 minute more.
- Add the chopped tomatoes, Scotch bonnets, tomato paste, thyme, and ground crayfish; cook for 6 minutes, mashing often, until the tomatoes break down into a thick sauce.
- Stir in the flaked smoked fish and 1 cup of water or stock, simmer for 5 minutes, and season with salt to taste until the sauce is rich and slightly thickened.
- Wet your hands with cold water, scoop up a small handful of warm paste, and roll it between your palms into a smooth oval ball about the size of a lemon.
- Arrange the paste balls on a warm platter and spoon the hot pepper sauce generously over the top, serving extra sauce alongside for dipping.
Cook’s Notes
- Stir the corn slurry into the water in a thin, steady stream and never stop stirring, or you will end up with stubborn lumps.
- For the smoothest, most authentic Akume, use finely ground degermed white cornmeal rather than polenta or coarse grits.
- Wet your hands each time before shaping a paste ball; the moisture keeps the surface smooth and prevents sticking.
- Cassava flour gives the paste a slight elasticity that mirrors traditional Togolese texture, but you can omit it and use 2 1/2 cups cornmeal instead.
- Smoked mackerel or shredded grilled chicken both work beautifully if smoked catfish is hard to find.
- Togo locals often eat Akume by pinching off small pieces with the right hand and dipping them into shared sauce bowls.
More Togo Recipes You’ll Love
Craving more flavors from Togo? Try these traditional recipes:
