Akume with Ademe Sauce RecipeOrigin: Togo Period: Traditional |
Ingredients:For the Akume
450g maize dough (made from ground maize and water) For the Ademe Sauce
250g ademe (a native vegetable green, subsitute collard greens) 
Akume with Ademe Sauce Preparation:Method:For the Akume: mix all the ingredients together in a saucepan and place on the stove. Stir gently with a wooden spoon until the mixture becomes firm and slightly grey. Add a little boiling water if the mixture is cooking too quickly. For the Ademe Sauce: Pour the water into a saucepan and bring to a boil. Add the greens, fish and chopped onion. Cook for five minutes before adding the smoked fish, meat, crab and Maggi cube. Season with salt and pepper and the palm oil. Cook for about 25 minutes and serve with the Akume. |
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