Akassa
Akassa is a traditional Beninese recipe for a classic staple of a thick cornmeal porridge or pap, typically srved as the base for a stew. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Akassa.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+over-night soaking)
Serves:
6
Rating: 
Tags : Benin Recipes
This is a thicker version of the
bouille cornmeal porridge eaten in
Benin.
Ingredients:
1.5kg cornmeal
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.