Cuisines : Akassa - Steps to make this West African dish

 

Akassa is a traditional West African dish, particularly popular in countries like Togo, Benin, and parts of Nigeria. It's a fermented maize or corn-based dish with a soft, custard-like texture and is often served as an accompaniment to soups, stews, or sauces. Known for its unique tangy flavor, Akassa is highly valued for its simple ingredients and satisfying texture.

Ingredients

Corn flour or maize flour

Water

Salt (optional)

A small amount of fermented starter dough (optional, for enhanced flavor)

Preparation Steps

1. Preparing the Corn Mixture: Start by mixing corn flour with water to make a smooth paste. The consistency should be slightly thicker than pancake batter. Allow this mixture to sit for a few hours, or overnight if possible, to begin fermenting. This fermentation step gives Akassa its distinctive sour taste.

2. Cooking the Mixture:

Pour the fermented corn paste into a pot and place it over medium heat.

Stir constantly to prevent lumps and ensure even cooking. As the mixture heats, it will thicken and start forming a smooth, gelatinous texture.

Keep stirring until it reaches the desired consistency. Akassa should be thick but still soft enough to be scooped easily.

3. Shaping and Serving:

Once the mixture is fully cooked, remove it from heat.

Traditionally, Akassa is formed into small portions or balls, making it easier to serve.

It can be enjoyed hot or at room temperature, typically paired with soups or sauces like okra soup, tomato sauce, or a spicy pepper-based stew.

Variations

In some regions, people might add additional ingredients like cassava flour to alter the texture or taste. Some even use sorghum or millet flour as substitutes for corn.

Serving Suggestions

Akassa’s slightly tangy, neutral flavor makes it an excellent pairing with bold, spicy dishes. It’s often served with okra-based stews, pepper sauces, or vegetable sauces, allowing it to balance out the heat and enhance the overall dining experience.

Akassa is a perfect example of how simple ingredients can create a flavorful and satisfying staple enjoyed by many across West Africa.