Akpessi

Marie Kacouchia’s Akpessi d’igname recipe pairs a simmered aubergine-and-tomato preparation with boiled yam. Published by Vegan Pratique from her book Cuisines d’Afrique, it includes vegetable stock and allows alternative aubergines and red-chili varieties.

This profile follows Marie Kacouchia’s Akpessi d’igname, explicitly described as Ivorian on Vegan Pratique and credited to Cuisines d’Afrique, éditions La Plage. Fatou Wagué is credited for the photograph. This named yam-and-vegetable recipe is kept separate from fish versions of Akpessi.

Its ingredients are yam, African or violet aubergines, tomatoes, a red chili of the végétarien or antillais variety, yellow onions, garlic, vegetable oil, grated ginger, tomato concentrate, vegetable stock cube and water. Salt is used in boiling; extra salt and pepper are conditional adjustments. Variety names do not establish chili species or heat, and the cube’s complete supplied formula is unknown.

Preparation & presentation: a blended aubergine-and-tomato mixture is simmered with onion, ginger, concentrate and stock, then paired with pieces of boiled yam. The author separately notes that Akpessi is sometimes served with boiled plantain in Côte d’Ivoire. That advice does not add plantain as a mandatory ingredient in this selected yam recipe. The source does not describe a required plate arrangement or service temperature.

Origins & traditions: the named book recipe and the author’s Côte d’Ivoire serving advice establish this version’s Ivorian context. They do not supply a dated invention, an exclusive national origin, ceremonial use or a formula shared by every household.

Before you order: ask which aubergines, chili and starchy side the kitchen uses, whether fish or other additions belong to its version, and what is in the stock cube, tomato concentrate and oil. Confirm the actual cooking and blending surfaces and shared handling. This source recipe does not establish all supplied components or allergy safety.