Cooked Corn and Cassava Dough


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Preparation info

  • Makes

    2 to 3

    • Difficulty


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

The only difficulty in preparing akple is obtaining corn dough and cassava dough. A recipe for making the cassava dough is found and instructions for preparing unfermented corn dough are included here. The proportions for making akple are one-third cassava dough to two-thirds corn dough. Here is a small recipe to try before increasing the amounts.


  • 1 cup white stone-ground cornmeal
  • 1 teaspoon cornstarch
  • ½ cup cassava dough
  • A rounded teaspoon salt



Make the corn dough

  1. Blend the cornmeal in an electric blender to make it a little finer. Mix the cornmeal in a bowl with the cornstarch. Mix ½ cup of water into the cornmeal.

Prepare the akple

  1. Mix together the ½ cup of cassava dough with 1 cup of corn dough in a saucepan along with ½ cup of water and the salt to get a smooth creamy mixture. A nice heavy wooden spoon or stirring stick works well.
  2. Put the mixture on the stove on medium heat and stir as it heats. Add another ½ cup of water all at once and continue stirring until it forms a solid mass, 10 to 15 minutes. Do not allow the dough to become lumpy or scorch on the bottom. Turn it while stirring.
  3. When the mixture is fairly solid and no longer “wet” looking, take a calabash or bowl, wet it thoroughly and put a spoonful of the dough into the calabash/bowl and shaking it vigorously roll the dough inside into a circle or oval shape. Repeat with the rest of the dough.

To serve

Originally, Akple was eaten mainly with soup like Fetri Detsi (Ewe-style Light Okra Soup with Chicken) but it goes well with many other dishes, such as Ghana Fried Fish (Kenam) served with Fresh Pepper Sauce and/or Shito, Palaver Sauce, or an eggplant stew.