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Togolese akoume cornmeal dough served with a rich tomato goat stew and greens.

Togolese Akoume with Tomato Goat Stew

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Smooth Togolese cornmeal akoume served with a richly seasoned tomato and goat stew.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Togolese
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Goat stew
  • 2 tbsp neutral oil
  • 2 lb goat stew meat cut into 1 1/2-inch pieces
  • 1 large yellow onion quartered
  • 4 cloves garlic
  • 1 inch fresh ginger peeled
  • 1 small red chile seeded for less heat
  • 1 can whole peeled tomatoes 28 oz / 794 g
  • 2 cups water plus more as needed
  • 1 tsp kosher salt divided
  • 4 cups chopped collard greens stems removed
Akoume
  • 2 cups fine cornmeal divided
  • 6 cups water divided

Equipment

  • Heavy Dutch oven
  • Blender
  • Large saucepan
  • Wooden spoon

Method
 

Start the goat stew:
  1. Heat the oil in a Dutch oven over medium-high heat. Brown the goat in batches.
  2. Blend the onion, garlic, ginger, chile, and tomatoes until mostly smooth. Pour the mixture into the pot with the water and half the salt.
  3. Cover and simmer gently for 70 to 80 minutes, adding a little water if needed, until the goat is tender.
Finish the stew:
  1. 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.
  2. Taste and adjust the seasoning while the akoume cooks.
Cook the akoume:
  1. Whisk 1 cup cornmeal with 2 cups water in a saucepan. Bring to a simmer, stirring constantly, until lightly thickened.
  2. 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.
  3. Shape the akoume into rounded portions with a wet spoon and serve immediately with the goat stew.

Nutrition

Calories: 570kcalCarbohydrates: 55gProtein: 42gFat: 22gSaturated Fat: 7gCholesterol: 132mgSodium: 780mgFiber: 7gSugar: 8g

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.