Recipe #93: Akple (cooked corn and cassava dough)
The proportions for making akple are 1/3 of cassava dough to 2/3rds corn dough. It is my understanding that akple is made from unfermented corn dough. I used
- 1/2 cup of cassava dough
- 1 cup of corn dough
- Mix together the 2 doughs in a saucepan with a half cup of water to get a smooth creamy mixture, and add a little salt (I used ~1/4 teaspoon). A nice heavy wooden spoon or stick works well.
- Put the mixture on the stove on a medium heat and stir it as it heats, adding another half cup of water all at once and continue stirring until it forms a solid mass (about 10-15 minutes). Do not allow the dough to become lumpy or scorch on the bottom. Turn it as you stir.
- When the mixture becomes 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, shaking it vigorously and rolling the dough inside into a circle or oval shape.