Akumé with Fétri Détsi (Okra Sauce)
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The Tale of Akumé with Fétri Détsi (Okra Sauce)
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Akumé, a smooth porridge of fermented maize and cassava, is a staple of southern Togo, traditionally paired with fétri détsi, a mucilaginous okra sauce built on palm oil and smoked seafood. Both dish and sauce trace to the Ewe people who straddle southern Togo and Ghana, where the same sauce goes by the Ghanaian name fetri dessi.
Ingredients
Scale:· 6 servings
- 3 cups fermented corn dough (akumé base)
- 4 cups water, for cooking dough
- 1 lb fresh okra, chopped
- 1/2 lb smoked fish or beef
- 2 tomatoes, chopped
- 1 onion, chopped
- 3 tbsp palm oil
- Seasoning cubes, to taste
Instructions
- 1Simmer smoked fish or beef with onion, tomato, and seasoning cubes in a little water for 15 minutes.
- 2Add chopped okra and palm oil, and simmer 15-20 minutes, mashing slightly, until the sauce is thick and somewhat sticky.
- 3For the akumé, whisk the fermented corn dough into boiling water, stirring constantly over medium-low heat.
- 4Keep stirring vigorously until the mixture becomes smooth, thick, and stretchy, about 15 minutes.
- 5Shape into rounded portions using a wet spoon.
- 6Serve the akumé alongside the okra sauce.
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