Akyeke
| Alternative names | Akyeke | ||||||
|---|---|---|---|---|---|---|---|
| Course | 2 course meal | ||||||
| Place of origin | Western Region , Ghana | ||||||
| Region or state | Western Region Western | ||||||
| Serving temperature | Stew, soup, ground pepper and fish (smoked/fried) | ||||||
| Main ingredients | cassava | ||||||
| Variations | 2 | ||||||
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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,[1][2][3] 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.
See also
- Attiéké – a side dish made from cassava that is a part of the cuisine of Côte d'Ivoire in Africa
- Ghanaian cuisine
References
- ^ Owens, J.D. (2015). Indigenous Fermented Foods of Southeast Asia. Fermented Foods and Beverages Series. CRC Press. p. 155. ISBN 978-1-4398-4481-6. Retrieved February 25, 2015.
- ^ Utlley, I. (2010). Ghana - Culture Smart!: The Essential Guide to Customs & Culture. Culture Smart!. Kuperard. ISBN 978-1-85733-604-7. Retrieved February 25, 2015.
{{cite book}}: Invalid|ref=harv(help) - ^ Oppong, C.; Oppong, Y.P.A.; Odotei, I.K. (2006). Sex and Gender in an Era of AIDS: Ghana at the Turn of the Millennium. Culture and development series. Sub-Saharan Publishers. ISBN 978-9988-550-55-4. Retrieved February 25, 2015.
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