By Elizabeth Larkwor Baah
Tema, March 30, GNA – Ayikple, a traditional dish rooted in the culinary heritage of the Ewe people, continues to be preserved by local cooks in communities today.
The maize-based delicacy is widely prepared in Ghana’s Volta Region and is typically made from roasted corn flour or maize dough. It is often combined with beans and coconut milk to enhance its nutritional value and flavour.
Food historians note that maize-based meals remain central to Ghanaian cuisine, often served with soups or sauces and eaten by hand as part of everyday meals.
Ms. Agness Garr, a native of Anglo in the Volta Region, explained that the preparation involves boiling water and gradually adding roasted corn flour while stirring continuously to prevent lumps until it thickens into a smooth, soft consistency.
She added that in many variations, cooked beans and coconut milk are incorporated to create a richer, more filling dish using locally sourced ingredients. Some also prepare bean stew with coconut oil, add coconut milk, and mix in corn flour.
According to her, the preparation methods are time-tested practices passed down through generations, reflecting identity, memory, and continuity within Ewe households, where traditional foods remain key markers of cultural expression.
Consumers also highlighted the dish’s cultural and nutritional value. Mr. Kofi Adzah, a trader from Ho, said he has eaten ayikple since childhood and associates it with family gatherings, noting that its simplicity makes it both accessible and satisfying.
Ms. Lydia Amenyo, a teacher raised in Keta and based in Nungua, described ayikple as a healthy and balanced meal, explaining that the combination of maize, beans, and coconut milk provides energy and nourishment.
Mr. Kwame Soglo, a driver, said he looks for ayikple whenever he visits the Volta Region. Though now living in Accra, he noted that the dish remains one of his preferred meals because it is natural and locally prepared.
Ms. Effe Agbozo observed that many young people are gradually shifting towards fast food and stressed the need to promote traditional dishes like ayikple to preserve cultural identity.
GNA
Edited by Laudia Anyorkor Nunoo/ Audrey Dekalu