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Togo: Akume with Ademe Sauce


For the Akume: 450 g maize dough (made from ground maize and water) 120 g cassava dough (made from ground, fermented cassava and water) 600 ml water 1 tsp salt For the Ademe Sauce: 250 g ademe (a native vegetable green, subsitute collard greens) 1 onion 1 Maggi cube Salt and black pepper to […]