By Jacqueline Emefa Ampo
Food plays a crucial role in defining one’s identity and culture. Just as fufu is synonymous with the Ashantis, etew is favoured by the Fantis, and Tuo Zaafi is a staple in the Northern Regions, akple is well-known among the Ewes. These dishes go beyond being mere meals; they represent the essence of each tribe’s heritage. In addition to akple, another beloved cassava-based delicacy enjoyed by the Ewes is yakayake. This month, as we celebrate our heritage, GBC’s Jacqueline Emefa Ampo explores Yakayake, a unique dish made from cassava, highlighting its significance, preparations and nutritional benefits.
Yakayake, a cherished cassava-based delicacy, known for its unique preparation, distinct flavor, and sustainability, holds a special place in the hearts of the people of the Volta Region. The process begins with milling cassava into a dough, which is different from the dough used in other dishes. This dough is then steamed over a pot of boiling water, often using a specialized perforated lid. The steaming process creates a crumbly, yet satisfying texture that is loved by many. The name “Yakayake” is believed to have originated from a long-time vendor who served her portions in extraordinarily large sizes than her competitors. When calling for customers, she would say “Yakam3 yeke,” meaning “dished by a senseless person,” referring to the huge portions. Over time, the name evolved into “Yakayake,” which has become widely recognized.
This delicacy is typically eaten alongside fish and chili pepper, “amadetsi” or “amatadi” (green leafy soup or stew), or beans. It is a popular dish at various events, including marriage ceremonies, funerals, naming ceremonies, and parties, where it is served to celebrate special occasions. To better understand how this iconic dish is made, Yakayake vendor, Esther Agbovi, guides us through the preparation process. “Yakayake uses a specific cassava dough, coarser than banku dough, but the same as gari dough. Cassava is peeled, milled, drained in a basket, and further packed in a sac to be drained under a rock. Corn flour and salt are added to the dough and mixed thoroughly. A quantity of the mixture is poured on a pot of water covered with a perforated lid and a fine lace and steamed over boiling water for about 15 minutes. Readiness is indicated by the vapor escaping. The process is repeated until the desired amount is cooked,” she said. Of course, understanding the preparation process would be incomplete without hearing from the consumers who enjoy this delicacy regularly.
Here are some feedbacks from those who frequently indulge in Yakayake. “Oh yakayake is one of my favorites. I enjoy it so much and it’s sustainable,” said a consumer of the dish,” Patience. Another lover of the food, Benjamin, said “Yakayake is a nutritious meal compared to rice and all the junk foods.” Apart from its delightful taste, many are curious about the nutritional aspects of Yakayake. A nutritionist at the Ghana Badminton Association, Maame Ama Pomaah Appiah-Adjei, provides valuable insights into the health benefits of this dish. “Yakayake, a steamed cassava dish, retains its natural fiber, making it a healthier alternative to rice, which loses nutrients during processing. Its low glycemic index also makes it suitable for individuals with diabetes, as it helps regulate blood sugar,” she said. Yakayake is more than just a local dish; it represents the rich culinary heritage of the Volta Region. Its distinctive preparation, cultural significance, and versatility make it a beloved part of Ghanaian cuisine. Whether enjoyed for its flavors, its affordability, or its nutritional benefits, Yakayeke continues to be a staple in the lives of many, symbolizing community and tradition.
