Ghanaian
Akyeke with Fried Fish
Akyeke is Ghanaian fermented cassava couscous, especially loved along the western coast. It is steamed until fluffy and served with crisp fried fish, fresh vegetables, and hot pepper or shito.
Watch it madeCindy Sandjo · 2:01
Ingredients
- Prepared akyeke, fresh or dried2 cups
- Whole tilapia or red snapper, cleaned and scaled2 small fish, about 500g total
- Lime1
- Ginger, grated1 tbsp
- Garlic cloves2
- Scotch bonnet pepper1 small
- Small onion1, divided
- Salt1 1/2 tsp, or to taste
- Vegetable oil, for frying1 cup
- Tomatoes, sliced2 medium
- Red onion, thinly sliced1/2 medium
- Fresh green chilli or kpakpo shito, sliced1
- Shito or fresh Ghanaian pepper sauce2 tbsp
- Water, for steamingas needed
Method
- Rub the cleaned fish with half the lime, rinse lightly if needed, pat dry, and cut 2 to 3 diagonal slashes on each side.
- Pound or blend the ginger, garlic, scotch bonnet, half of the small onion, 1 teaspoon salt, and the remaining lime juice into a rough paste.
- Rub the seasoning paste all over the fish and inside the slashes, then let it rest for 15 minutes.
- Set a steamer over simmering water and line the basket with a clean cloth or place the akyeke in a heatproof bowl inside the steamer.
- Sprinkle the akyeke with 3 to 4 tablespoons water and a pinch of salt, cover, and steam for 10 minutes.
- Fluff the akyeke with a fork or clean fingers, sprinkle with a little more water if dry, and steam for 5 more minutes until warm, soft, and separate.
- Heat the vegetable oil in a deep pan over medium-high heat until hot but not smoking.
- Shake excess marinade from the fish and fry until deep golden and crisp, about 5 to 7 minutes per side, turning carefully.
- Drain the fried fish on a rack or paper towel and sprinkle lightly with salt if needed.
- Fluff the steamed akyeke once more and divide it between two plates.
- Serve the akyeke with the fried fish, sliced tomatoes, red onion, fresh chilli, and shito or fresh pepper sauce on the side.
Common questions
Can I substitute tilapia or red snapper for another fish in Akyeke with Fried Fish?
Yes. Use any firm, whole fish that fries well, like mackerel, sea bream, or croaker. Avoid delicate fish that break easily. Keep the same seasoning, but adjust frying time based on the fish’s thickness.
How long does it take to make Akyeke with Fried Fish from start to finish?
Plan for about 35 to 45 minutes total. The fish marinates for 15 minutes, akyeke steams for about 15 minutes, and frying the fish usually takes 8 to 12 minutes depending on size.
What are the most common mistakes when making akyeke and fried fish?
Oversteaming the akyeke makes it gummy, while too little water leaves it dry. For the fish, frying in oil that is not hot enough makes it greasy. Also avoid too much marinade, which can burn in the oil.
Can I store leftover Akyeke with Fried Fish, and how should I reheat it?
Store the akyeke and fish separately in airtight containers in the fridge for up to 2 days. Reheat the akyeke by steaming briefly with a splash of water, and reheat the fish in an oven or air fryer to keep it crisp.
What is the best way to serve Akyeke with Fried Fish?
Serve the akyeke warm with the fried fish on top or alongside, then add sliced tomatoes, red onion, fresh chilli, and shito or pepper sauce. A squeeze of lime at the end brightens the whole dish.