Dish

Akple

Akple is made by mixing fermented corn dough with water to form a dough. The dough is then shaped into small balls and boiled in water until they are cooked through. Akple is a gluten-free and vegan-friendly dish that is high in carbohydrates and low in fat.

African cuisine› West African cuisine› Ghanaian cuisine

Side Dish

Origins and history

Akple is believed to have originated from the Ewe people of Ghana and Togo. It is a staple food in Ghana and is often served at festivals and special occasions. The dish is also popular in other West African countries such as Nigeria and Sierra Leone.

Dietary considerations

Akple is gluten-free and vegan-friendly. It is also high in carbohydrates and low in fat.

Variations

There are many variations of akple, including adding spices or herbs to the dough to give it more flavor. Some people also add vegetables or meat to the soup or stew that is served with the akple.

Presentation and garnishing

Akple is usually served in a ball shape and can be garnished with vegetables or herbs. It is often eaten with the hands, and the dough is used to scoop up the soup or stew.

Tips & Tricks

To make akple, it is important to use the right ratio of corn dough and water. The dough should be mixed well and cooked thoroughly to ensure that it is soft and elastic. It is also important to use clean water when cooking the dough to prevent contamination.

Side-dishes

Akple is often served with soup or stew, such as groundnut soup, palm nut soup, or light soup. It can also be served with fish or meat dishes.

Drink pairings

Akple can be paired with a variety of drinks, such as water, tea, or juice. It can also be paired with beer or palm wine.

Delicious Akple recipes

Akple with Okro Stew

Savory Cornmeal Dumplings with Flavorful Okro Stew

Akple with Carmarthenshire Twist

Savour the Flavors of Carmarthenshire with Akple Delight

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