Ghanaian
Atwemo
Atwemo is a crisp Ghanaian fried dough snack, lightly sweetened and scented with nutmeg. It is cut into small pieces and fried until golden, the kind often kept in a jar for tea time or visitors.
Watch it madeSweet Adjeley · 10:18
Ingredients
- All-purpose flour1 cup
- Granulated sugar2 tbsp
- Margarine1 tbsp
- Ground nutmeg1/4 tsp
- Baking powder1/4 tsp
- Salt1 pinch
- Evaporated milk2 tbsp
- Water1 to 2 tbsp
- Vegetable oil, for deep-frying2 cups
Method
- Sift the flour, sugar, nutmeg, baking powder, and salt into a mixing bowl.
- Rub the margarine into the flour mixture with your fingertips until it looks like fine crumbs.
- Add the evaporated milk and 1 tablespoon of water, then mix to form a firm dough, adding the remaining water only if needed.
- Knead the dough briefly for 2 to 3 minutes until smooth, then cover and rest for 10 minutes.
- Roll the dough on a lightly floured surface to about 3 mm thick.
- Cut the dough into small strips, diamonds, or squares, separating the pieces so they do not stick together.
- Heat the vegetable oil in a deep pan over medium heat until a small piece of dough sizzles and rises steadily.
- Fry the atwemo in small batches, stirring gently, until evenly golden brown and crisp.
- Lift out with a slotted spoon and drain on paper towel or a clean rack.
- Cool completely before serving so the atwemo becomes crunchy.
Common questions
Can I substitute butter or another fat for margarine in Atwemo?
Yes. Butter works, but it gives a richer flavor and may brown a little faster. Use the same amount. If you want a lighter result, a neutral baking spread or shortening is closer to margarine.
How long does Atwemo take from start to finish?
Plan for about 35 to 50 minutes total. Mixing and kneading take 10 to 15 minutes, resting 10 minutes, rolling and cutting 10 minutes, and frying about 10 to 15 minutes depending on batch size.
What are the most common mistakes when making Atwemo?
Adding too much water, over-kneading, and frying at the wrong temperature are the biggest issues. The dough should be firm, not sticky. If oil is too cool, the pieces absorb oil; too hot, they brown before crisping.
How should I store Atwemo to keep it crisp?
Cool it completely first, then store in an airtight container at room temperature for 2 to 3 days. If it softens, re-crisp in a low oven for a few minutes. Avoid refrigerating, which usually makes it stale faster.
What is the best way to serve Atwemo?
Serve it completely cooled so it stays crunchy. It’s great as a snack with tea, coffee, or hot chocolate, and can also be served alongside fruit or a light dip. For sweetness, dust lightly with extra sugar if you like.