Ghanaian
Akple with Okro Soup
Soft, slightly tangy akple is shaped into warm balls and served with a slippery Ghanaian okro soup rich with smoked fish, crab, pepper, and palm oil. This is a homely Ewe-style pairing, eaten by pinching the akple and dipping it into the soup.
Ingredients
- Fermented corn dough1 cup
- Cassava dough1/2 cup
- Water4 cups, divided
- Salt1 tsp, divided
- Fresh okra, finely chopped200g
- Goat meat or beef, cut into small pieces200g
- Smoked fish, bones removed and flaked100g
- Fresh crab, cleaned1 small
- Red palm oil3 tbsp
- Onion1 small, divided
- Fresh ginger1 tbsp, grated
- Garlic2 cloves
- Scotch bonnet pepper1, to taste
- Momoni or fermented fish1 small piece
- Tomato1 small, chopped
- Kanwa or baking soda1/8 tsp
Method
- Blend half the onion with the ginger, garlic, scotch bonnet, and 2 tablespoons water to make a smooth seasoning paste.
- Put the goat meat or beef in a pot with the seasoning paste, 1/2 teaspoon salt, and the momoni, then steam over medium heat for 10 minutes, stirring once or twice.
- Add 1 1/2 cups water, the crab, smoked fish, tomato, and palm oil, then simmer gently for 20 minutes until the meat is tender and the soup is well flavored.
- Stir the chopped okra with 1/2 cup water and the kanwa or baking soda in a separate small pot.
- Cook the okra uncovered over medium heat for 5 to 7 minutes, stirring often with a wooden spoon until it becomes glossy and stretchy.
- Pour the cooked okra into the soup, stir gently to combine, and simmer uncovered for 3 to 5 minutes; taste and adjust salt.
- For the akple, mix the corn dough and cassava dough in a bowl with 1 cup water until smooth and free of lumps.
- Bring 1 cup water and 1/2 teaspoon salt to a boil in a heavy pot, then lower the heat to medium.
- Pour in the dough mixture while stirring continuously with a sturdy wooden spatula.
- Keep stirring and folding the dough firmly for 8 to 10 minutes, scraping the sides of the pot, until the akple becomes smooth, thick, and pulls away from the pot.
- Dip a small bowl or ladle in water, scoop the hot akple, and shape it into two smooth balls.
- Serve the akple warm with the okro soup ladled beside it or over it.
Common questions
Can I substitute the goat meat, crab, or smoked fish in Akple with Okro Soup?
Yes. Beef can replace goat meat, shrimp can replace crab, and smoked turkey or dried fish can stand in for smoked fish. Keep at least one strongly flavored protein so the soup still tastes traditional and rich.
How long does Akple with Okro Soup take from start to finish?
Plan on about 45 to 60 minutes total. The soup needs about 30 to 40 minutes, while the akple can be mixed and cooked in roughly 10 to 15 minutes depending on how smooth and firm you want it.
What are the most common mistakes when making okro soup for akple?
Overcooking the okra is the biggest mistake; it should stay glossy and stretchy, not mushy. Also avoid stirring too aggressively after adding okra, or the soup can break and lose its smooth, slightly slippery texture.
How should I store leftover Akple with Okro Soup?
Store the soup and akple separately in airtight containers in the fridge for up to 3 days. Reheat the soup gently with a splash of water. Akple may firm up, so warm it with a little water and stir well.
What is the best way to serve Akple with Okro Soup?
Serve the akple warm, shaped into smooth balls or scoops, with the okro soup ladled over or on the side. It pairs well with extra hot pepper and is best eaten fresh while the soup is still glossy.