Entree: Ghana – Ewe Volta Cuisine – Akple with Abobi Tadi (Firm cornmeal dumpling served with a spicy smoked-fish tomato stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 cups (320 g) white cornmeal (fine or medium)
- 6 cups (1.4 L) water, divided
- 1 tsp (5 g) salt
- 1 lb (454 g) smoked mackerel or smoked herring, bones removed and flaked
- 4 tbsp (60 ml) palm oil (substitute vegetable oil if necessary)
- 1 large (about 6 oz / 170 g) onion, finely chopped
- 3 large (about 14 oz / 400 g) ripe tomatoes, blended or 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 Scotch bonnet or habanero pepper, whole or finely chopped (adjust to heat preference)
- 1-inch (5 g) piece fresh ginger, grated
- 2 cloves (6 g) garlic, minced
- 1 tsp (5 g) bouillon powder or 1 bouillon cube (Maggi), optional
- 1 small (about 5 oz / 140 g) green bell pepper, diced (optional)
- Salt to taste
- Handful (about 15 g) fresh spinach or garden egg leaves (optional, for finishing)

Instructions

1. To make akple, bring 5 cups (1.2 L) water and 1 tsp salt to a rolling boil in a heavy pot. Reduce heat to medium-low. Gradually whisk in the cornmeal to prevent lumps, then cover and cook, stirring vigorously with a wooden spoon until thick and smooth, about 10–15 minutes. Add remaining 1 cup (240 ml) hot water as needed to achieve a firm but pliable dough. Mold into balls and keep covered.
2. For Abobi Tadi, heat palm oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent, 5–7 minutes. Add grated ginger and minced garlic and cook 1 minute.
3. Stir in blended tomatoes, tomato paste, and bouillon if using. Add the Scotch bonnet whole for aroma or chopped for heat. Simmer the sauce 10–12 minutes until it thickens and the oil separates slightly.
4. Add the flaked smoked fish and diced green pepper (if using) to the sauce. Gently simmer 5–8 minutes so the fish heats through and flavors meld. Adjust salt and remove whole Scotch bonnet if used.
5. If using greens, stir them in for the last 2 minutes to wilt. Serve hot: shape akple into portions and place beside a generous ladle of Abobi Tadi. Eat by pinching off pieces of akple and dipping into the stew.