Akassa RecipeOrigin: Benin Period: Traditional |
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This is a thicker version of the bouille cornmeal porridge eaten in Benin. Ingredients1.5kg cornmeal 
Akassa Preparation:Method:Mix the cornmeal with 3l of water and mix thoroughly. Pour through a fine sieve to separate the water from the coarse meal. Discard the cornmeal and retain the water. Put this in a large pot and allow to settle over night. In the morning carefully drain-off the liquid so that you retain the sediment in the bottom of the pot. Retain the soaking water. When ready to prepare place 500ml of the soaking water in a pot, bring to a boil, then and add some 100ml of the sediment. Cook, stirring vigourously for about 12 minutes to cook the meal. If the porridge gets to thick add a little more water as you continue cooking. Akassa should be thicker than the more porridge-like Bouille but should not be thickened to a solid dough, like FuFu. |
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