Fish, Africa and overseas
Akoumé with fried fish and tomato sauce
Akoumé with fried fish and tomato sauce is a Togolese dish for 4 people, ready in 50 minutes, medium difficulty, for €2.80 per person. It pairs smooth corn dough with fried hake and a spicy onion tomato sauce. Success depends on stirring the corn semolina nonstop so it turns smooth with no lumps.
Tonight we're heading to Togo, with soft akoumé and fried fish, topped with a spicy onion tomato sauce.
- Total time
- 50 min
- Difficulty
- Medium
- Cost per person
- €2.80
- Calories per person
- 590 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Fall
- The kids
- They generally like it
Akoumé is that soft corn dumpling found across several West African cuisines, here in its Togolese version. Its smooth, slightly elastic texture pairs perfectly with the crunch of the fried fish and the heat of the onion tomato sauce. The tomatoes, blended with garlic and chili, cook down into a base that reduces until almost jammy, with oil rising to the surface as the sign it's ready.
This is a dish to make when you have a bit of time ahead, a Sunday or an evening when you actually feel like cooking. Kids generally love the mild sweetness of the corn dough, and you can keep the chili on the side for more sensitive palates. Mon Chou takes you to Togo tonight, with simple steps and ingredients you can find easily.
The ingredients
Fish counter
- Hake fillets 600 g
Pantry
- Fine corn semolinaoften in the pantry 250 g
- Flouroften in the pantry 3 tbsp
- Oiloften in the pantry 8 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Onion 3
- Tomatoes 5
- Chili pepper 1
- Garlic 2 cloves
Allergens Fish, Gluten
The step by step recipe
-
Blend the tomatoes, one onion, the garlic and the chili, then cook the sauce in a pot with two tablespoons of oil. 20 min
Let the sauce reduce until the oil rises to the surface, that's the sign it's cooked.
-
Thinly slice the two remaining onions and add them to the sauce to keep some crunch.
Add them near the end of cooking so they keep their bite.
-
Salt the fish fillets, dust them lightly with flour and fry them in hot oil. 10 min
The oil needs to be really hot before you add the fish, otherwise it soaks up too much oil.
-
Bring 60 cl of salted water to a boil, pour in the corn semolina like rain and stir vigorously until you get a smooth dough. 10 min
Pour the semolina in little by little while whisking, that's the key to avoiding lumps.
-
Shape the dough into balls using a wet ladle and serve with the fish and tomato sauce.
Wet the ladle before each ball so the dough slides out easily.
Our tips to get it right
- Pick fine corn semolina rather than coarse, it gives a smoother dough that comes together faster.
- Keep a ladle of hot water nearby to wet your hands or the ladle between each akoumé ball, the dough sticks fast as it cools.
- Make the tomato sauce first and keep it warm while you fry the fish, it only gets better as it sits a bit.
The variations
- Swap the hake for mackerel or tilapia, two fish commonly used in this recipe depending on the region.
- For a vegetarian version, skip the fish step and serve the akoumé with the tomato sauce and grilled vegetables or hard boiled eggs.
- For kids, remove the chili from the sauce before blending and serve it on the side for adults who like extra heat.
What to serve it with
- A squeeze of lime on the fish
- A fresh tomato salad on the side
- Chilled lemon water
Storage
The tomato sauce and fish keep for 2 days in the fridge in a sealed container. Akoumé is best eaten the same day, since it firms up as it cools. Reheat the sauce and fish gently in a pan, and warm the akoumé with steam or a few seconds in the microwave with a splash of water.
Questions about this dish
Can I use regular polenta instead of corn semolina?
Yes, fine polenta works well in place of African corn semolina. Keep the same water ratio and stir the same way to avoid lumps.
How do I keep the fried fish from turning greasy?
The oil needs to be really hot before the fish goes in, otherwise it soaks up too much oil. Test with a pinch of flour, if it sizzles right away, the oil is ready.
Can I make the tomato sauce ahead of time?
Yes, you can make it the day before and keep it in the fridge. Reheat it gently in a pan before serving, the flavor only gets better.
Why does the akoumé dough get lumpy?
Lumps usually come from pouring the semolina too fast or not stirring vigorously enough. Pour the semolina in slowly, rain like, while stirring nonstop with a wooden spoon.
How long does it take to make an akoumé with fried fish and its tomato sauce?
Count 50 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in an akoumé with fried fish and its tomato sauce?
About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does an akoumé with fried fish and its tomato sauce cost?
About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish, gluten. Always check the labels of the products you buy.
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