As Ghana celebrates Heritage Month, the traditional Ivorian dish Akyeke, locally embraced and prepared across the country, is winning hearts and taste buds, especially in towns like Sunyani.
Madam Yaa Mana, a local food vendor, described her favourite way to enjoy the dish: “I prefer eating it with pounded pepper sauce, matched with sliced tomatoes, onions, and fried fish. That combination is unbeatable.” She encouraged more Ghanaians to explore the dish during the celebrations.
Akyeke, made from fermented cassava dough, has become a versatile street food and a source of livelihood for many young women vendors. Traditionally prepared by pressing and steaming fermented cassava, the dish is rich in complex carbohydrates, vitamins B and C, potassium, magnesium, and is naturally gluten-free. Fermentation enhances its nutritional value, making it a healthy option when paired with vegetables and protein-rich sauces.
Vendors have creatively adapted the dish to suit local tastes, introducing variations such as grilled fish Akyeke and Akyeke Jollof, combining tomato sauces, vegetables, grilled meats, and even peanuts. While some purists note that local adaptations differ slightly from the original Ivorian recipe, the dish’s popularity continues to grow.
Kwadwo Maame, a vendor from Drobo in the Bono Region, is among those leading efforts to popularize Akyeke in Sunyani, showcasing its authentic cassava flour version alongside modernized takes.
Consumers say the trend reflects both Ghana’s love for bold flavors and a growing appreciation for nutrient-rich, locally prepared foods.
With its unique taste, versatility, and nutritional benefits, Akyeke is fast becoming a must-try dish, offering Ghanaians a taste of culinary heritage while supporting local entrepreneurship.
