Mawe flour
Mawe is a traditional West African fermented corn dough, commonly used in Benin, Togo, and Ghana. Made by soaking, grinding, and fermenting maize, Mawe has a slightly sour taste and is used to make dishes like akassa (a soft, steamed corn dish) and tô (a thicker, starchy porridge). It’s also the base for other local delicacies, such as doko (fried dough balls) and various porridges.
Mawe is prized not only for its versatility but also for its nutritional profile, providing a good source of carbohydrates, fiber, and essential minerals.
Mawe is a traditional West African fermented corn dough, commonly used in Benin, Togo, and Ghana. Made by soaking, grinding, and fermenting maize, Mawe has a slightly sour taste and is used to make dishes like akassa (a soft, steamed corn dish) and tô (a thicker, starchy porridge). It’s also the base for other local delicacies, such as doko (fried dough balls) and various porridges.
Mawe is prized not only for its versatility but also for its nutritional profile, providing a good source of carbohydrates, fiber, and essential minerals.
