/ˈæk.plɛ/
Definition:
AKPLE is a traditional Ghanaian swallow dish made from a mixture of corn and cassava dough. It is a staple food in the Volta Region of Ghana and among the Ewe people, known for its firm, stretchy texture. AKPLE is typically served with soups like okra soup or palm nut soup, making it a beloved meal in Ghanaian cuisine.
- AKPLE is a Ghanaian swallow dish made from corn and cassava dough, cooked into a firm, stretchy consistency.
- Synonyms: Banku, Etor, Kenkey, Eba, Fufu, Tuwo Shinkafa.
- Antonyms: Jollof rice, Waakye, Kelewele.
Hear how “AKPLE” is pronounced in this short video below.
Usage Examples:
- Formal: “The preparation of AKPLE involves boiling a mixture of fermented corn and cassava dough until it forms a smooth, stretchy consistency.” (Explanation: Used in professional or academic settings, such as documentaries or culinary discussions.)
- Informal: “Mama, I dey feel for AKPLE and okra soup today. Make we cook am?” Translation: “Mom, I’m craving AKPLE and okra soup today. Can we make some?” (Explanation: A casual way to express a craving for AKPLE among family or friends.)
- Idiomatic: “If you no sabi stir AKPLE, you go get lumps for your life too.” Translation: “Proper preparation and effort are necessary for success.”) (Explanation: Used metaphorically to emphasize the importance of skill and effort.)
Cultural Context:
- Origin: AKPLE originates from the Ewe ethnic group, primarily located in the Volta Region of Ghana and parts of Togo. The dish is prepared by boiling water and gradually adding a mixture of corn and cassava dough while stirring continuously until it forms a smooth, elastic texture. AKPLE is often served with okra soup or palm nut soup and is a staple at traditional ceremonies, festivals, and family gatherings.
- Regional Usage:
- Ghana: AKPLE is primarily eaten in the Volta Region but is also enjoyed in other parts of Ghana. It is often paired with okra soup, palm nut soup, or groundnut soup. Example: “AKPLE and okro soup na my favorite combo.” (Translation: “AKPLE and okra soup are my favorite combination.”)
- Togo & Benin: AKPLE is also eaten by the Ewe people in Togo, with slight variations in preparation. Example: “In Togo, AKPLE dey serve with light soups and sauces.”
- West African Diaspora: Ghanaians abroad continue to prepare AKPLE to stay connected to their culture. Example: “I dey miss Ghana, but I dey make AKPLE for my house here for abroad.” (Translation: “I miss Ghana, but I make AKPLE at home here abroad.”)
We want to hear from you! Share how you use AKPLE in your daily life or discuss its unique preparation and consumption in your region. Your contributions could be featured in future updates to this glossary. Join the conversation and help us celebrate the richness of Ghanaian cuisine!
- Submit Your Own Sentences: Write a sentence using “AKPLE” and share it in the comments below!
- Example: “AKPLE and palm nut soup na perfect match for Sunday lunch.”
- Discuss the Word: Have you heard “AKPLE” used differently in your region or culture? Share your experiences or ask questions in the comments!
- Example: “In my area, we add extra cassava to make AKPLE smoother and stretchier.”
By understanding and using AKPLE, you connect with the culinary traditions and cultural heritage of the Ewe people and Ghana. Whether enjoyed at home or abroad, AKPLE is a delicious and meaningful dish that brings people together.