Togolese Creamy Corn Paste with Spicy Tomato Pepper Sauce

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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.

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

1. Bring 4 cups of water to a rolling boil in a heavy-bottomed pot over medium-high heat; reduce the heat to medium.
2. In a bowl, whisk the cornmeal, cassava flour, and remaining 1/2 cup of cold water into a smooth, lump-free slurry.
3. Slowly pour the slurry into the simmering water in a thin stream, whisking vigorously the entire time to prevent clumping.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

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