COPPER🇹🇬 Togo
Akpan recipe
Enjoy a delightful taste of Togo with Akpan!
Ingredients
- 500 g fermented corn dough
- 1000 ml water
- 100 ml palm oil
- 1 tsp salt
- 50 g sugar
- 4 banana leaves
How to make Akpan
- In a bowl, mix 500 g of fermented corn dough with 1000 ml of water, 1 teaspoon of salt, and 2 tablespoons of sugar until smooth and well combined.
- Let the mixture rest for 30 minutes at room temperature to develop flavors and improve texture.
- Rinse 5 to 6 banana leaves under cold water to remove debris, then cut them into 30 cm squares for wrapping.
- Spoon about 500 g of the dough mixture onto the center of each banana leaf square, then fold the sides neatly over the mixture.
- Arrange the wrapped dough in a steamer, cover, and steam on medium heat for 30 minutes or until firm and set.
- After steaming, drizzle 2 tablespoons of palm oil over the Akpan to enhance flavor before serving.
What is Akpan?
Akpan is a traditional dish from Togo, steamed, and takes about 60 minutes from start to finish. It is built around fermented corn dough and palm oil. The recipe below uses 6 ingredients and is written out step by step.
How long does Akpan take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. The method runs to 6 steps, the longest being 30 minutes.
Any tips for making Akpan?
Letting the dough rest enhances its flavor.
Copper documents Togo alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.