Entree: Togo – Akume with Ademe Sauce (Firm boiled cornmeal dough served with a spiced palm-oil tomato and smoked-fish sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 cups (240 g) fine white cornmeal (maize flour)
- 4 cups (960 ml) water, plus extra for serving as needed
- 1/2 tsp (3 g) salt, or to taste
- 3 tbsp (45 ml) red palm oil
- 1 large onion, finely chopped (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 scotch bonnet or habanero pepper, whole or finely chopped for heat
- 2 cups (400 g) ripe tomatoes, chopped or blended, or 1 6-oz (170 g) can tomato paste diluted
- 2 tbsp (30 g) tomato paste (if using fresh tomatoes, optional for depth)
- 8 oz (225 g) smoked mackerel or smoked fish, deboned and flaked
- 1 bouillon cube (e.g., Maggi), crumbled
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) sugar (balances acidity)
- 1/2 cup (120 ml) water or fish stock to loosen the sauce
- 2 tbsp (30 g) chopped fresh parsley or local greens for garnish

Instructions

1. To make akume: bring 4 cups (960 ml) water and 1/2 tsp (3 g) salt to a rolling boil in a heavy pot. Reduce heat to medium-low.
2. Gradually sprinkle the cornmeal into the boiling water in a thin stream while stirring constantly with a wooden spoon or whisk to prevent lumps.
3. Continue stirring and cooking the mixture until it thickens and pulls away from the sides of the pot into a dense, smooth dough, about 8–12 minutes. Add a little hot water if it becomes too stiff; the final texture should be firm and elastic.
4. Once cooked through, shape the akume into 4 portions using wet hands or a wooden spoon; keep warm covered while you prepare the sauce.
5. For the Ademe sauce: heat the red palm oil in a saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
6. Add the garlic and scotch bonnet (whole for milder heat, chopped for more heat) and cook 1 minute. Stir in the chopped tomatoes and tomato paste and cook until the mixture reduces and the oil separates slightly, about 8–10 minutes.
7. Add the flaked smoked fish, crumbled bouillon cube, black pepper, sugar, and 1/2 cup (120 ml) water or fish stock. Simmer gently for 5–10 minutes to meld flavors and heat the fish through. Taste and adjust seasoning.
8. Spoon the hot Ademe sauce over portions of akume, garnish with chopped parsley or local greens, and serve immediately.