Ewe Everyday Swallow · Fermented Corn & Cassava
Akple with Pepper Sauce or Fetri Detsi
Photo: Amuzujoe / Wikimedia Commons · CC BY-SA 4.0
Akple is made from a fermented blend of corn and cassava dough, giving it a faint sourness that plain corn swallows like banku don't have.
Corn flour and cassava dough are mixed with water and cooked down, then beaten smooth into a stretchy, slightly sour ball. It's eaten by hand, classically dipped into fetri detsi — a slippery Ewe okra soup — or into a simple hot pepper sauce, as pictured here.
Why it's made this way: Akple is the Ewe answer to fufu and banku, a daily staple across the Volta Region built on the corn-and-cassava combination that grows well in the area, appearing at everything from weekday lunches to funerals.
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