Growing up with an Ewe descent, I have always admired the soft texture of cooked corn flour and the hot pepper sauce with a touch of the popular small white fish, ‘abobi’, my mother always made. With the way it goes smoothly down your throat, savouring different and breathtaking tastes in your mouth especially when taken with ‘fetri detsi’.
Allow me to properly introduce you to Akple, this is a Ghanaian dish indigenous to the Ewe tribe of the Volta Region. Akple is whitish grey in color and mostly rolled into spherical ball, varying in diameter for the person whom the akple is going to be served to. The main ingredients for preparation are corn flour, cassava dough, salt and water. This is “traditionally eaten with the hands”. Akple is usually eaten with Okro soup known as “Fetri Detsi” among the Ewes.
HOW IT IS PREPARED
Using a deep stainless steel saucepan, pour in water to about one third level of the final quantity you wish to prepare. Add a few tablespoons of corn flour, enough to make a light slurry. Put over medium flame and stir till the slurry begins to boil. Lower the flame and begin to sprinkle in more and larger quantities of corn flour. Continue to stir gradually while adding flour till the slurry becomes dough-like.
Now, use your wooden spatula to knead the dough to smoothness. When smooth, remove any dough stuck to the sides of your pan and centre your dough. Add water around your “dough-in-pan-island”, enough to almost cover the surface. Cover very well and allow to boil, allow boiling to ensure some even cooking and steaming of the dough bin the covered pan. Knead with spatula to incorporate the water into the dough to smoothness.
Repeat centering, watering and kneading till your dough is soft and evenly cooked. Note, corn flour takes a while to cook evenly. You can also form a well in your “dough-island” and fill with water to ensure faster and more even cooking.
ITS HISTORY
Banku originated from the Ewe people in Volta Region and is one of the staple foods of a Ghanaian’s main meals. In Southern Ghana, Ga, Ga-Adangme and Ewe speakers consume it the most. Ewe speakers living in Togo and even parts of Benin also enjoy variations of banku. Banku-like staples here differ due to changes in ratios of dough parts or minor additions. Examples include akple, akume or wokumé and, kom.
The truth of the matter is that, “Akple” is a generic term for various types of “Akple” under “Akple.” We have the “Amorkple” which people refer to as banku..
It’s a mixture of “Amor (corn dough) and “Agbeliemor” (cassava dough).
Then the “Eworkple” which is prepared purely with “corn powder”. Etymologically, ewor is powder. This is what non Ewes call the “akpele.”
The next is “bakebake.” Bakebake is a mixture of corn powder mixed with agbelimor with water and left over night and it’s ready to be prepared.
The amor which is the corn dough takes more than a day to mature but bakebake is quick.
Then we have “Amordemi”. It’s eworkple which is on the verge of getting cooked and then mixed with
“Agbelimor” (Cassava dough) on the fire.
You can also add “galli” or gari to the eworkple to give it some desired texture called “ade.” Here, the galli goes into the boiling water as if you’re preparing koko and then the ewor follows. Don’t try it alone without assistance.
If you are still not convinced with eating this sumptuous meal, here are some health benefits derived from this meal
Energy Enhancer
Akple gives energy because of the corn in it. One cup of corn yields around 29 grams of carbs which not only provides physical energy but ensures proper functioning of the brain and nervous system.
Lowers Blood Sugar & Cholesterol Level
increases the flow of blood, lowers cholesterol absorption and regulates insulin, making it an excellent choice for diabetics and cholesterol patients. Akple is a good source of vitamin C, thiamine, riboflavin, and niacin.
Rich in Carbohydrates
Carbohydrates are essential to survive and an active individual should consume 40% of calories in a day which is around 200 grams of carb per day. Lowering carbs to 120 could assist to shed some unwanted pounds so the range between 120 to 200 is good. Corn tortillas are heavy on carbohydrates. In order to maintain healthy weight and proper functioning, stay under the top number.
SOURCE: https://www.blakkpepper.com/2017/08/how-the-anlos-love-take-their-akple/
https://gh.opera.news/gh/en/food/813904e148c767dc33f43911322c8c0c
