The Ewe people number between 3 and 6 million, mostly living in Southeastern Ghana in the Volta Region and also southern parts of neighboring Togo and Benin. While Barbara Baëta can and does prepare dishes from all ten regions in the country (and far beyond), she is an Ewe woman and her heart belongs to places like Keta along the coast. On her own table, she displays a love of dishes featuring the riches of the sea and coast along with dishes including cassava dough, such as Akple, the Ewe version of Banku. It is my understanding that the main difference between the two is fermentation and the cassava dough (Banku is mostly made from fermented corn dough and some cassava dough in Ghana, though I usually make my Banku with just fermented corn dough; Akple is made from unfermented corn and cassava dough).
Here is my approach to creating the cassava dough. Finding fresh cassava is the first challenge. It is a root and will likely be called yucca in U.S. markets. It does not keep well and will probably be coated in wax. Ask someone in the produce department to cut a few tubers in half before you buy them to make sure they are not rotten.
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