Ghana – Akple

by Marko Judia

The Ewe tribe from Ghana have another cuisine to take a taste from. Akple may seem slightly alike with Banku yet there is a big difference here. Akple is from Ewe tribe in Volta region while Banku is from Ga Tribe of the Greater Accra region.

Akpe is loved by many as it has the favorite side vegetable to eat with, that is a soup of Okro, also known as “Fetri Detsi” with the Ewes.

In Ghana, let say Africa, any woman must be taught how to cooks, almost everything her mother knows about cooking. This comes along with Akpe.

One must be able to distinguish between Akpe and Banku through the ingredients added along the process, furthermore the cooking steps.

This cuisine may be taken in some special home made events, or having a visit from honored guest, as it is not only a sign of traditional dish keeping but also kindness and respect.

Let us prepare this at home, welcome.

Preparation and Cooking

• Water
• Corn flour
• Cassava flour
• Salt

Cooking ratios depends on the number of consumers. We will prepare for 3 people;

• Take cooking pan, add 3 cups of water, with the approx of about 1 liter. Mix with salt of about 1/2 teaspoon.
• Mix 1/2 kg of corn flour with 1/2 kg of cassava flour.
• Start to boil water with some little corn flour added to make a slightly porridge, keep stir until it starts to boil.
• Once it boils well, add flour at large and mix them through until a dough is formed.
• Make it in a round shape and pour in 1/2 cup of water. It will result as an island in the ocean.
• Cover the top and boil along to water dry. You may consider to give a middle hole for fine boil. Add more water and boil until it becomes staple and sooth.
• Akpe is ready for meal.

This cuisine is served in a spherical shape with variety of sides: