Authentic Akple

Discover the rich culinary traditions of Ghana with this authentic Akple recipe. Akple, a cherished staple in Ghanaian cuisine, is a firm yet soft dough made from cornflour. It's typically served with flavorful soups or stews. This recipe provides a step-by-step guide to creating a perfect Akple, ideal for pairing with a delicious okra soup.

Ingredients

🌽 2-3 cups cornflour
💧 4-5 cups water
🧂 1/2 teaspoon salt

Instructions

1- Boil Water:

• Bring a pot of water to a boil over medium heat on your electric stovetop.
• Add salt to the boiling water and stir with the metal spoon.

2- Make Slurry:

• In the small ceramic bowl, mix 1/2 cup of cornflour with water gradually to create a smooth, lump-free slurry.

3- Combine Slurry:

• Pour the cornflour slurry into the boiling salted water.
• Stir continuously with the wooden paddle to prevent lumps.
• Allow the mixture to return to a boil until it thickens into a porridge-like consistency.

4- Reserve Porridge:

• Reserve a portion of the porridge mixture for adjusting consistency later.

5- Form Dough:

• Gradually incorporate the remaining dry cornflour into the thickened porridge.
• Stir vigorously with the wooden paddle to form a dough.

6- Knead Dough:

• Knead the dough by tilting the saucepan and pressing the mixture against its side using the wooden paddle.
• Ensure a smooth, lump-free Akple.

7- Adjust Consistency:

• If the dough becomes too firm, add some reserved porridge mixture or hot water to soften it.
• Avoid adding cold water.

8- Steam Cook:

• Cover the saucepan with the lid and steam-cook the Akple for 2-3 minutes.

9- Final Knead:

• After steaming, remove the lid, stir, and knead the Akple for another 2-3 minutes until it achieves a smooth texture.

10- Shape Portions:
- Divide the Akple into portions, place them in plastic wrap, and shape them into smooth balls.

Prep Time: Approximately 5 minutes
Cook Time: 20-25 minutes
Total Time: 25-30 minutes
Servings: 4-6
Calories: Not specified
Macronutrients (per serving): Not specified
Equipment: Electric stovetop, medium-sized saucepan with copper-colored non-stick interior, small metal spoon, small blue plastic measuring cup/scoop, small white ceramic bowl with a silver rim, long wooden paddle/spatula, plastic wrap or bags

Cooking Tips

• Ensure continuous stirring to achieve a lump-free slurry and dough.
• Use hot water from the porridge mixture to adjust consistency.
• Akple should be served fresh and hot for the best texture.
• Reheat leftovers by wrapping them in plastic and placing them in boiling water.

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Authentic Akple