The preparation of Akple involves cooking fermented corn dough in boiling water while stirring continuously until a thick, smooth consistency is achieved. The result is a filling and nutritious accompaniment that forms an important part of Ewe culinary traditions.
Simple yet satisfying, Akple is a cherished dish that reflects the rich food culture of southeastern Ghana and the wider West African region.
2 cups fermented cornmeal (or corn dough)
5 cups water
1/2 teaspoon salt (optional)
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