The Best Taste : “Akume” paste with “ademe” sauce🍜😋



The ademe sauce is a real treat. As Roch Carrier said, “Eating is a true happiness”. Indeed, we are not unaware that eating is part of our daily life and this from birth.  It brings us happiness and energy especially when it is delicious and well cooked.                    

Intact, each country in the world has its own variety of dishes, so we will focus on TOGO to give the recipe of one of the most consumed and appreciated dishes in the country: “Akume and the sauce of Ademe“.

One out of two Togolese has for a favorite meal the corn dough or Akume. It comes in various forms. It is prepared either from corn, millet, or from fermented soaked flour (Amakume)… and is often served with a sauce of Ademe, Gboma, Ebessessi, etc. So let’s quickly move on to the preparation of our Akume made with corn (Ewokoume) and Ademe sauce.

In our homeland, it is usual to simmer the sauce first before the main plate, which in our case is the corn dough. We’ll make a dish for 4 people. Then let us start with the sauce.

1. The “Ademe” sauce


Ademe leaves

Bicarbonate of soda or potash

Smoked fish


Akpaman (beef skin)

– 1 “lanhoin” fish (dried and fermented fish) (optional)

Fresh shrimps

Fresh green peppers

Red pepper powder or paste

Ginger paste

 – Cloves of garlic



Seasoning broth

Palm oil


Eggplant leaves

2. Preparation of the “Ademe” sauce

  1. Sept Sort out the “Ademe” leaves by removing the yellow or wilted leaves. Then wash them once with salted water and twice more with plain tap water and drain in a colander.
  2. Bring a small amount of water to the boil, add a pinch of bicarbonate, the previously washed leaves, and the dried fish (Lanhoin).
  3. Boil until the leaves are tender (about 10 minutes) and then beat them.
  4. Add your different accompaniments and let it boil for 10 minutes. Then add the onion and the smoked fish cleaned previously then the red oil and you can enjoy your sauce!

3. The corn dough “Ewokume


2 to 3 cups of cornflour

Preparation of the corn dough

Mix 1 cup of cornflour and 2 cups of water, set aside

  1. In a saucepan, pour 3 cups of water, bring to a boil and add the corn and water mixture.
  2. When the mixture starts to boil, reserve 1/3 that is in the pot.
  3. Add 1 or 2 cups of cornflour and mix with a spatula. Stir and swirl vigorously.
  4. Add reserved liquid as needed.
  5. Cover the pan and cook over medium heat for 5 minutes.
  6. To know if the paste is cooked, clean your finger and touch the paste. If it doesn’t stick to your finger, then it is ready.
  7. Once the dough is ready, it’s time to shape it. To do this, take a quantity and place it in a round bowl with a little bit of water or oil to prevent it from sticking.
  8. Serve with your Ademe sauce.
  9. The preparation technique does not change.
La Pate Akume Avec La Sauce D’ademe

Miadounou Gnuide!

Enjoy your meal !

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