Name: Traditional Ewe Agbelima: The Art of Fermented Cassava
Prep time: 4-5 days
Cook time: 0 minutes
Yield: Makes approx. 5-6 lbs of dough
Cuisine: West African (Ewe)

📝 About This Recipe

Deeply rooted in the culinary heritage of the Ewe people of Ghana and Togo, Agbelima is a masterclass in ancient fermentation techniques. This versatile dough offers a unique, pleasantly tangy profile and a smooth, elastic texture that serves as the essential foundation for beloved dishes like Banku and Akple. By harnessing natural lacto-fermentation, the starchy cassava is transformed into a probiotic-rich staple that captures the soulful, earthy essence of West African coastal cuisine.

🥗 Ingredients

The Roots

10 pounds Fresh Sweet Cassava (Yuca) (firm, bright white flesh with no brown streaks)
4-6 quarts Filtered Water (enough to fully submerge the roots)

The Starter (Optional for accelerated fermentation)

1/2 cup Mature Agbelima (from a previous batch to act as a 'seed')

Processing Equipment

2 pieces Cheesecloth or Muslin Bag (for straining and pressing)
20 pounds Heavy Weights (clean stones or heavy pots for pressing out moisture)

👨‍🍳 Instructions

1

Begin by peeling the cassava roots. Use a sharp knife to cut through the thick brown bark and the pinkish inner skin, then wedge the knife between the flesh and the skin to pop the peel off in large sections.
2

Wash the peeled roots thoroughly in cold water to remove any dirt or residual grit. Cut the roots into manageable 3-inch chunks.
3

Remove the woody central core (the 'pith') from each chunk by splitting the root lengthwise. This ensures your final dough is perfectly smooth and fiber-free.
4

Grate the cassava chunks using the fine side of a box grater or a specialized cassava grater. Alternatively, pulse in a food processor until you achieve a fine, wet, pulpy consistency, but do not liquefy it.
5

Place the grated pulp into a large, non-reactive food-grade plastic bucket or ceramic crock. If using a starter from a previous batch, mix it in thoroughly now.
6

Cover the pulp with filtered water until it is submerged by at least two inches. Cover the container loosely with a clean cloth to allow gases to escape while keeping out dust.
7

Allow the cassava to ferment in a warm, dark place (75°F–85°F) for 3 to 5 days. You will notice bubbles forming and a distinct, sour, yogurt-like aroma developing; this is the sign of a healthy fermentation.
8

Once the desired sourness is reached, pour the fermented pulp into a large, clean muslin bag or several layers of cheesecloth.
9

Tie the bag tightly and place it in a large colander or on a slanted clean board. Place heavy weights (like bricks or heavy pots filled with water) on top of the bag.
10

Let the dough press for 24 hours. The goal is to squeeze out as much of the fermented liquid (starch water) as possible until the dough feels firm and relatively dry to the touch.
11

Remove the dough from the bag. It will be in a semi-hard block. Break the block apart with your hands into a large bowl.
12

Sift the crumbled dough through a coarse sieve to remove any remaining large fibers or un-grated lumps, resulting in a fine, uniform flour-like damp meal.
13

Pack the finished Agbelima into airtight containers or freezer bags. It is now ready to be cooked into Banku or Akple.

💡 Chef's Tips

Always use fresh cassava; if the root has black veins or soft spots, discard it as it will ruin the flavor. Temperature is key; if your kitchen is cold, wrap the fermentation vessel in a towel or place it near a pilot light. Never use metallic containers (except high-quality stainless steel) for fermentation, as the acid can react with the metal. If the smell becomes putrid or 'rotten' rather than sour/tangy, discard the batch and start over with sterilized equipment. To store for up to 6 months, portion the dough into bags and freeze immediately after the pressing stage.

🍽️ Serving Suggestions

Mix with fermented corn dough (Sorgi) in a 1:2 ratio to prepare authentic Ghanaian Banku. Cook into a stiff porridge (Akple) and serve alongside a vibrant Okra Soup (Fetridetsi). Pair with grilled Tilapia and a side of spicy raw pepper sauce (Shito). Use as a thickening agent for traditional Ewe groundnut soups for an extra layer of fermented complexity. Serve with a side of 'Abobi Tadzi' (one-man thousand fish stew) for a true coastal Ewe experience.