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 taste
60 g salted fish
300 ml water
Palm oil
250 g beef
1 large smoked fish
4 crabs, optional


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 Saucde: 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.