Akple is more than just corn dough and water — it’s the heartbeat of the Volta Region.
This soft, slightly chewy staple pairs beautifully with fetri detsi (based ingredient okro),  okro soup, abobi tadi (light fish stews), or palm nut soup. Beyond the comfort and culture, Akple is actually one of the most balanced and easily digestible energy foods in Ghana when paired correctly.

What Makes Akple Unique

Akple is prepared from fermented corn dough, sometimes mixed with cassava dough for smoothness.
Fermentation lowers antinutrients (like phytic acid), improves mineral absorption, and introduces beneficial bacteria that enhance gut health.

Corn provides slow-release carbohydrates and B-vitamins, while cassava adds dietary fibre and a pleasant texture.
Together, they make Akple a naturally gluten-free, low-fat, and filling local meal.

Science-Backed Health Benefits

1. Fermented maize meals improve mineral bioavailability and gut microbial balance (FAO, 2020).

2. Okro (Abelmoschus esculentus) contains soluble fibre that lowers blood cholesterol and supports digestion (Mensah & Oduro, 2019).

3. Corn-based diets rich in resistant starch promote satiety and blood-sugar stability (Asiedu-Gyimah et al., 2021).

How to Eat Akple the Healthy Way

✅ Portion Smartly: One medium ball (about your fist size) per serving.
✅ Load the Bowl with Soup: A cup of light or okro soup adds volume and nutrients.
✅ Add Protein: Fish or lean meat, steamed or grilled.
✅ Add Greens: Green leaves, okro, or garden eggs for extra fibre.
✅ Hydrate: Drink water, not sweet sodas.

Akple is a story of balance — simplicity meeting nourishment.
It’s proof that Ghanaian meals, when understood through both culture and science, can power healthy living.

At 10-10 Foodie, we believe wellness begins when we eat with knowledge and pride.
Eat Akple, eat balanced, and celebrate the science in our traditions.

By Nana Achiaa Agyapong | Food Scientist & Nutrition Coach

References

1. FAO (2020). Fermented Cereal-Based Foods in Africa: Nutrition and Health Perspectives. Food and Agriculture Organization.

2. Mensah, E. O., & Oduro, I. (2019). “Nutritional and Functional Properties of Okra (Abelmoschus esculentus).” Ghana Journal of Food Science, 10(3), 101–110.

3. Asiedu-Gyimah, D., Boateng, A., & Appiah, R. (2021). “Starch Digestibility and Resistant Starch in Traditional Ghanaian Corn Foods.” African Journal of Nutrition and Food Processing, 14(2), 66–75.