Akumé with Fétri Détsi (Okra Sauce)

Ingredients

• 3 cups fermented corn dough (akumé base)
• 4 cups water, for cooking dough
• 1 lb fresh okra, chopped
• 1/2 lb smoked fish or beef
• 2 tomatoes, chopped
• 1 onion, chopped
• 3 tbsp palm oil
• Seasoning cubes, to taste

Instructions

1. 1Simmer smoked fish or beef with onion, tomato, and seasoning cubes in a little water for 15 minutes.
2. 2Add chopped okra and palm oil, and simmer 15-20 minutes, mashing slightly, until the sauce is thick and somewhat sticky.
3. 3For the akumé, whisk the fermented corn dough into boiling water, stirring constantly over medium-low heat.
4. 4Keep stirring vigorously until the mixture becomes smooth, thick, and stretchy, about 15 minutes.
5. 5Shape into rounded portions using a wet spoon.
6. 6Serve the akumé alongside the okra sauce.

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