Ingredients:
For the Akume:
450g maize dough (made from ground maize and water)
120g cassava dough (made from ground, fermented cassava and water)
600ml water
1 tsp salt
For the Ademe Sauce:
250g ademe (a native vegetable green, jute mallow; substitute collard greens)
1 onion
1 Maggi cube
salt and black pepper to taste
60g salted fish
300ml water
palm oil
250g beef
1 large smoked fish
4 crabs (optional)
Method:
For the Akume: mix all the ingredients together in a saucepan and place on the stove. Stir gently with a wooden spoon until the mixture becomes firm and slightly grey. Add a little boiling water if the mixture is cooking too quickly.
For the Ademe Sauce: Pour the water into a saucepan and bring to a boil. Add the greens, fish and chopped onion. Cook for five minutes before adding the smoked fish, meat, crab and Maggi cube. Season with salt and pepper and the palm oil. Cook for about 25 minutes and serve with the Akume.
