"Akyeke" is a Ghanaian delicacy which is prepared by people in the western region of Ghana. It originated from the Nzema tribe. It is made from grated cassava that is fermented, and is flavorful when eaten with fried fish with ground pepper garnished with chopped pepper and onion with a little seasoning for taste added with palm oil to give it a yellowish look and different taste. One can also eat "Akyeke "with smoked fish and stew. It can be served with soup as well.
In Ghana, "Attieke "is called "Akyeke". It is best served with any fish protein.It can also be eaten with pear.
The dish is prepared from fermented cassava pulp that has been grated with a texture similar to that of couscous.Attieke is a good couscous or rice replacement and the fact that it is gluten-free works in its favour at this time. It’s easy to prepare and the way it is advertised with grilled tilapia or grilled chicken and a side of vegetables is absolutely delicious and an easy crossover for people unfamiliar with African food.The root of the cassava is cyanogenic so improper preparation can lead to cyanide poisoning. It is also highly perishable so traditional processes have been developed to preserve it. Cassava products include tapioca flour & pearls famously
used boba tea, farofa and farinha from Brazil, and gari from many West African countries. It became one of my favorite dishes as I grew older, and I felt compelled to learn how to make it. Join me in my kitchen as I demonstrate how to make" Akyeke "step by step.
1cup of dried attieke
1 cup of water
2tbsp of olive oil
2 jalapeno peppers diced
½ medium onions diced
Salt to taste
Msg free bouillon (Optional)
In large a bowl, mix the Akyeke with water
After complete absorption of water, stir the Akyeke with a fork.
Microwave for 2 to 3minutes or steam while stirring for about 3 minutes.
Remove from the microwave or the steamer.
Add oil, diced onion and pepper, salt and bouillon then stir well to obtain a fine texture
Serve warm or cold and Enjoy.
Cassava is peeled and grated into a mash for" Akyeke". The liquid is squeezed out after the mash has fermented for many hours to several days. It is not uncommon for mashes from different stages of fermentation to be mixed, resulting in subtle differences in the final product's flavor. To make smooth round grains, the dewatered cassava mash is sieved and rubbed in circular motion in the palms. It is a time-consuming operation. To make "Akyeke", the grains are sun-dried for about an hour before being steamed. The shelf life of this product is just a few days. Breakfast, lunch, and dinner are all possible options for "Akyeke". It can be served with soup or stew but it is most often associated with grilled tilapia or grilled chicken.
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