Traditional Akple Recipe: A Taste of Ghana

Ingredients

2 cups of white corn flour
1 cup of hot water
2 cups of cold water
1 teaspoon of salt
Okra soup or any soup of your choice for serving

Steps and instructions

In a bowl, mix the white corn flour with hot water. Stir until it forms a thick paste.
Set the mixture aside for about 10 minutes to allow it to set.
In a pot, boil the 2 cups of cold water and add the salt.
Once the water is boiling, reduce the heat to medium and gradually add the corn flour mixture. Mix well to avoid lumps.
Keep stirring the mixture until it thickens to a dough-like consistency. This should take about 15 to 20 minutes.
Once it's thickened, turn off the heat and let it cool.
Serve the akple with okra soup or any soup of your choice.

Tools for making

Bowl - A mixing bowl to combine the corn flour and water.
Pot - A cooking pot to boil water and cook the akple mixture.
Stirring spoon - A spoon or spatula to stir the akple mixture while it thickens.

Recipe variations

Using yellow corn flour instead of white corn flour
Adding spices like chili powder, paprika, or garlic powder to the corn flour mixture for added flavor
Replacing the water with coconut milk or vegetable broth for a richer taste
Adding chopped onions, scallions, or herbs like cilantro or parsley to the akple dough for added texture and flavor
Making a gluten-free version by using gluten-free flour substitutes like cassava flour or millet flour
Adding cooked and shredded chicken, beef, or fish to the akple dough for a meaty variation
Adding grated cheese to the akple dough for a cheesy twist
Making mini akple balls instead of a large portion for bite-sized servings

Recipe overview

Akple is a traditional dish from Ghana, often served with okra soup or any soup of your choice. This dish is made using white corn flour and water, forming a dough-like consistency once cooked. Akple is a staple food for many people in Ghana and is loved for its unique, slightly tangy flavor and satisfying texture. Making Akple at home is a straightforward process that involves mixing, cooking, and a little patience. This recipe will guide you through the steps to prepare this beloved African dish successfully. Once you master the technique, you'll find it's a versatile base for many meals. Enjoy the process and the delicious results!

Common questions

Can I use a different type of flour? It is recommended to use white corn flour for authentic Akple. Using a different type of flour may alter the texture and taste of the dish.
How long does it take for the corn flour mixture to set? It usually takes about 10 minutes for the mixture to set and thicken.
How do I know when the akple is cooked? Akple is cooked when it thickens to a dough-like consistency and easily comes off the sides of the pot when stirred.
Can I reheat leftover akple? Yes, akple can be reheated. You can steam it or microwave it for a short time to warm it up.
What is the best soup to serve with akple? Akple is traditionally served with okra soup, but you can also enjoy it with other soups such as palm nut soup or groundnut soup.
Can I make akple in advance? Akple is best prepared and consumed fresh. While you can make it in advance and store it in the refrigerator, it may lose some of its desired texture when reheated.

Serving dishes and utensils

Mixing Bowl - A bowl to mix the corn flour and hot water.
Pot - A pot to boil water and cook the akple mixture.
Wooden Spoon - A wooden spoon to stir the akple mixture and prevent lumps.
Serving Bowl - A bowl to serve the cooked akple.
Soup Ladle - A ladle to serve the okra soup or any soup of your choice.

Origin stories

Akple, a delectable delicacy, is a staple food that originates from the Volta Region of Ghana. It is made from fermented corn or cassava dough and is often paired with a variety of soups in traditional Ghanaian meals. Intriguingly, Akple has a near-identical twin in the culinary tradition of Togo, a neighboring country of Ghana, where it goes by the name "Agbeli Kaklo". This food is a testament to the shared cultural heritage and gastronomic interaction between these two West African nations. Its flexible nature has also made it a favorite amongst Ghanaians who love to experiment with different types of soups, making Akple a versatile component of their culinary repertoire.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.