DIFFERENCE BETWEEN AKPLE, BANKU AND EWORDEME

Akple, wordeme, and banku are all popular dishes in Ghana, made from fermented corn dough. However, they differ in their ingredients, preparation methods, and regional variations.

1. **Akple**: Akple is a traditional Ghanaian dish made from fermented corn dough. It is popular among the Ewe people in the Volta Region of Ghana. The corn dough is mixed with hot water and cooked until it thickens to a smooth, stretchy consistency. It is usually served with a soup or stew, such as okra soup or palm nut soup

.To prepare akple, you will need fermented corn dough. Here's a basic recipe:

1. **Ingredients**:

   - Fermented corn dough (available in African or specialty stores)

   - Water

2. **Instructions**:

   1. In a large pot or saucepan, bring water to a boil.

   2. Gradually add the fermented corn dough to the boiling water, stirring continuously to prevent lumps from forming.

   3. Continue stirring and cooking the mixture over medium heat for about 10-15 minutes, or until it thickens to your desired consistency. The mixture should be smooth and stretchy.

   4. Once the akple is cooked, remove it from the heat and let it cool slightly before serving.

Akple is typically served with soups and stews, such as okra soup, palm nut soup, or fish stew. It can be eaten with your hands by pinching off small portions and using them to scoop up the soup or stew.

2. **Banku**: Banku is another Ghanaian dish made from fermented corn and cassava dough. It is popular across Ghana and is often eaten with soups and stews. The dough is mixed with water and cooked until it thickens, similar to akple. However, banku has a sour taste due to the fermentation process and the addition of cassava dough.

To prepare banku, you will need fermented corn and cassava dough. Here's a basic recipe:

1. **Ingredients**:

   - Fermented corn and cassava dough (available in African or specialty stores)

   - Water

2. **Instructions**:

   1. In a large pot or saucepan, bring water to a boil.

   2. Gradually add the fermented corn and cassava dough to the boiling water, stirring continuously to prevent lumps from forming.

   3. Continue stirring and cooking the mixture over medium heat for about 10-15 minutes, or until it thickens to your desired consistency. The mixture should be smooth and stretchy.

   4. Once the banku is cooked, remove it from the heat and let it cool slightly before serving.

Banku is typically served with soups and stews, such as okra soup, groundnut soup, or fish stew. It can be eaten with your hands by pinching off small portions and using them to scoop up the soup or stew.

3. **Wordeme (or 'Wɔdeme')**: Wordeme is a dish from the Ga tribe in Ghana, specifically from the Greater Accra Region. It is made from fermented corn dough, similar to akple and banku. However, wordeme is typically softer and smoother in texture compared to the other two dishes. It is also known for its slightly sour taste, which is a result of the fermentation process.

To prepare wordeme, you will need fermented corn dough and water. Here's a basic recipe:

1. **Ingredients**:

   - Fermented corn dough

   - Water

2. **Instructions**:

   1. Place the fermented corn dough in a large pot or saucepan.

   2. Add water gradually, while stirring, until you achieve a smooth consistency. The amount of water will depend on the quantity of corn dough you are using and your desired consistency.

   3. Place the pot on the stove over medium heat and cook the mixture, stirring continuously to prevent lumps from forming.

   4. Continue cooking and stirring until the mixture thickens and becomes smooth. This should take about 10-15 minutes.

   5. Once the wordeme is cooked, remove it from the heat and let it cool slightly before serving.

Wordeme is typically served with soups and stews, such as palm nut soup or groundnut soup.

In summary, while akple, wordeme, and banku are all made from fermented corn dough, they differ in their ingredients (with banku including cassava dough), textures, tastes, and regional popularity.