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Akple is a Ghanaian dish indigenous to the Ewe tribe of the Volta Region . Akple is whitish grey in color and mostly rolled into spherical ball for the person whom the akple is going to be served to. The main ingredients for preparation are cornflour, cassava dough, salt and water, that was “traditionally eaten with the hands”.

The preparation of “Akeple” is a simple one which is prepared by:
Using a deep stainless steel saucepan, pour in water to about one third level of the final quantity you wish to prepare. Add a few tablespoons of corn flour, enough to make a light slurry. Put over medium flame and stir till the slurry begins to boil. Lower the flame and begin to sprinkle in more and larger quantities of corn flour. Continue to stir gradually while adding flour till the slurry becomes dough-like. Now, use your wooden spatula to knead the dough to smoothness. When smooth, remove any dough stuck to the sides of your pan and centre your dough. Add water around your “dough-in-pan”, and cover very well and allow to boil, to ensure some even cooking and steaming of the dough. Knead with spatula to absorb the water into the dough to smoothen . Repeat centering, watering and kneading till your dough is soft and evenly cooked. Note, corn flour takes a while to cook evenly, therefore fill with a little water to ensure faster and more even cooking.

Akple can be served with “Ademe” soup, pepper or “Aborbi dadzi”, it’s a great experience of having Ademe and Akple.

Ademe soup.

Ademe soup with Akple