Akyeke

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.

Akyeke
Alternative namesAkyeke
Course2 course meal
Place of originWestern Region , Ghana
Region or stateWestern Region Western
Serving temperatureStew, soup, ground pepper and fish (smoked/fried)
Main ingredientscassava
Variations2
Nutritional value
(per serving)
Protein g
Fat0.1 g
Carbohydrate84 g
Akyeke

See also

References

  1. 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.
  2. 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.CS1 maint: ref=harv (link)
  3. 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.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.