Akume et Sauce Gboma
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The Tale of Akume et Sauce Gboma
Akoumé, a smooth cornmeal paste similar to fufu or banku, paired with gboma sauce made from amaranth greens, follows the classic West African formula of starch and greens found across Togo, Ghana, and Benin. It's everyday staple food with deep roots in regional Ewe and Akan cooking.
Ingredients
Scale:· 4 servings
- 2 cups corn flour
- 3 cups water
- 500g gboma (amaranth or spinach leaves), chopped
- 200g smoked fish, flaked
- 1 onion, chopped
- 2 tomatoes, chopped
- 3 tbsp palm oil
- 1 tbsp ground crayfish, chili pepper to taste, salt to taste
Instructions
- 1Bring 2 cups of water to a boil in a pot.
- 2Mix the corn flour with the remaining 1 cup water to form a paste, then stir into the boiling water.
- 3Cook, stirring constantly, until it thickens into a smooth, stiff dough (akume), about 10-15 minutes; set aside covered.
- 4For the sauce, heat palm oil in a pan and sauté onion until soft.
- 5Add tomatoes and cook until they break down, then stir in ground crayfish and chili.
- 6Add the smoked fish and chopped gboma leaves, and simmer until the greens are tender, about 10 minutes.
- 7Season with salt and serve the akume alongside the gboma sauce.
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