Akoumé
User Reviews
4.9
Akoumé
Description
The recipe consists of boiling water and gradually mixing it into millet or a blend of sorghum, maize, or cassava flour to form a dough. This dough is then cooked over low heat with continual stirring as more boiling water is added slowly, preventing lumps and sticking. Cooking continues until the dough thickens and pulls away from the sides of the pan, indicating readiness.
Akoumé has a firm yet pliable texture, making it easy to portion by hand into shapes for serving. It acts as a neutral, starchy base to absorb and complement flavorful stews or sauces, commonly paired with beef, chicken, or fish preparations.
This staple supports hearty meals and provides a filling component typical in some West African cuisines.
Use a mixture of millet, sorghum, maize, or cassava flour based on preference or availability.Stir constantly when adding boiling water to avoid lumps and burning during cooking.Portion the finished dough into small pieces shaped by hand before serving with sauces.Photograph credit noted as @lacuisinedeviiey.
Ingredients
- 500 g millet sorghum, maize, cassava flour, or a mixture of these flours
- 2 l water
Instructions
- Bring 1.5 liters (6 ⅓ cups) of water to a boil.
- Put the flour in a bowl and gradually add 3/4 liters (3 cups) of hot water until you have a dough.
- Place this dough in a saucepan over low heat and gradually pour the remaining boiling water in, continually stirring so that the dough does not stick to the bottom of the pan and does not form lumps.
- Continue to stir until a thick paste forms. If necessary, add more boiling water.
- The dough is ready when it comes away from the sides of the pan.
- Break off small portions, shape with your hands, and serve on each dish with your preferred beef, chicken, or fish sauce.
Notes
- Use a mixture of millet, sorghum, maize, or cassava flour based on preference or availability.
- Stir constantly when adding boiling water to avoid lumps and burning during cooking.
- Portion the finished dough into small pieces shaped by hand before serving with sauces.
- Photograph credit noted as @lacuisinedeviiey.
User Reviews
Overall Rating
4.9
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