Baku Kitchen! An independent reference of traditional food

Agbelima

Sour fermented cassava dough, the tangy base worked into banku and akple

Ghana Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
RATE

A full recipe for this dish has not been written yet.

History

An Ewe and Ga dough soured by inoculating grated cassava with a portion of an older batch, then left to ferment for days.

Frequently asked questions

What is Agbelima?

Agbelima is a fermented & pickled from Ghana: sour fermented cassava dough, the tangy base worked into banku and akple. An Ewe and Ga dough soured by inoculating grated cassava with a portion of an older batch, then left to ferment for days.

Made with

cassava

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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