Agounkoun (Togolese Okra and Cornmeal Mash)
A hearty and comforting dish made from mashed okra and cornmeal, often served with a flavorful sauce. This version focuses on the vegetable and starch base, making it a versatile vegetarian option.
🧂 Ingredients
- 500 g Fresh okra(trimmed and sliced)
- 2 cups Cornmeal
- 6 cups Water(divided)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 2 tbsp Tomato paste
- 2 tbsp Red palm oil
- 1 Vegetable bouillon cube
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a large pot, combine the sliced okra with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the okra is tender and has released its mucilage.
- 2
While the okra is cooking, prepare the sauce. In a separate saucepan, heat the red palm oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic and tomato paste to the saucepan. Cook for another 2 minutes, stirring constantly.
- 4
Add the remaining 2 cups of water and the vegetable bouillon cube to the sauce. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld. Season with salt and pepper.
- 5
Drain the cooked okra, reserving about 1/2 cup of the cooking liquid. Mash the okra with a fork or potato masher until mostly smooth. You can also blend it for a smoother consistency.
- 6
In a large bowl, gradually whisk the cornmeal into the mashed okra, adding reserved okra liquid as needed to create a thick, porridge-like consistency. Ensure there are no lumps.
- 7
Pour the prepared sauce over the okra and cornmeal mixture. Stir well to combine everything evenly. Cook over low heat for another 10-15 minutes, stirring frequently, until the cornmeal is fully cooked and the mixture is thick.
- 8
Serve hot, with the sauce incorporated into the mash.
💡 Pro Tips
- ✓To reduce sliminess in okra, you can lightly sauté it before boiling.
- ✓The consistency of the Agounkoun can be adjusted by adding more or less water.
- ✓This dish is often served with a side of grilled fish or meat, but is also satisfying on its own.
🔄 Variations
- Add finely chopped bell peppers or other vegetables to the sauce for extra flavor and color.
- For a spicier version, add more scotch bonnet pepper to the sauce.