Akyeke
| Alternative names | Akyeke | ||||||
|---|---|---|---|---|---|---|---|
| Course | 2 course meal | ||||||
| Place of origin | Ivory Coast, Ghana | ||||||
| Region or state | Western Region Western Ivory Coast | ||||||
| Serving temperature | Stew, soup, ground pepper and fish (smoked/fried) | ||||||
| Main ingredients | cassava | ||||||
| Variations | 2 | ||||||
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Akyeke originally from Côte d'Ivoire "Ivory Coast" is the name given by the people from Ghana from the real name Attieke From the Ebrié Lagoon people located in Ivory Coast and now some borders in Ghana. However, during the late nineteenth century a lot of Ghanaian merchant traders came in from Ivory Coast to do business. Today, Akyeke is cooked a little differently to the traditional Ivorian people which is why Akyeke is a well known dish, a Ghanaian delicacy which is prepared by people in the western Region of Ghana today.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 too depending on one's preference
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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