Akoume is a softly fermented cornmeal staple from Togo and neighboring West African countries, commonly served with a deeply seasoned sauce or stew.
This version pairs smooth akoume with a tomato and goat stew that simmers with ginger, chile, and leafy greens for a balanced, hearty plate.
Whisk the cornmeal slurry constantly as it thickens; the dough should become smooth and elastic rather than lumpy.
Serving Suggestions
Serve warm with the goat stew spooned alongside or over the akoume, plus extra greens and chile sauce if desired.
Recipe Notes
The stew keeps for 3 days refrigerated. Make the akoume just before serving for its best texture.
Togolese Akoume with Tomato Goat Stew
Smooth Togolese cornmeal akoume served with a richly seasoned tomato and goat stew.
Ingredients
Equipment
Method
Start the goat stew:
- Heat the oil in a Dutch oven over medium-high heat. Brown the goat in batches.
- Blend the onion, garlic, ginger, chile, and tomatoes until mostly smooth. Pour the mixture into the pot with the water and half the salt.
- Cover and simmer gently for 70 to 80 minutes, adding a little water if needed, until the goat is tender.
Finish the stew:
- Stir in the collard greens and remaining salt. Simmer uncovered for 8 to 10 minutes, until the greens are tender and the sauce is thick.
- Taste and adjust the seasoning while the akoume cooks.
Cook the akoume:
- Whisk 1 cup cornmeal with 2 cups water in a saucepan. Bring to a simmer, stirring constantly, until lightly thickened.
- Gradually add the remaining cornmeal and water, stirring vigorously after each addition. Cook over low heat for 10 to 12 minutes, until smooth, glossy, and elastic.
- Shape the akoume into rounded portions with a wet spoon and serve immediately with the goat stew.
Nutrition
Notes
- A wet spoon makes the soft akoume easier to portion.
- Keep the goat stew gently simmering rather than boiling hard so the meat stays tender.
