Akassa

About This Recipe

Akassa is a mild, slightly tangy fermented cornmeal dough that is wrapped in banana leaves and steamed or boiled. It serves as a neutral starchy base paired with rich soups or spicy fish stews throughout Benin and Togo.

Ingredients

Serves 4

• 2 cupsfine white cornmeal
• 2 cupswater (plus extra for soaking)
• 1 tspsalt
• 4 largebanana leaf pieces, softened over flame

Instructions

1. 1

   Ferment

   Mix cornmeal with enough water to form a paste. Leave covered at room temperature for 24 hours to ferment lightly.

2. 2

   Cook dough

   Transfer paste to a pot with 2 cups water and salt. Cook over medium heat, stirring constantly, until very thick (about 10 minutes).

3. 3

   Wrap

   Spoon portions onto banana leaf pieces and fold into neat parcels, securing with kitchen twine.

4. 4

   Steam

   Place parcels in a steamer and steam for 20 minutes. Unwrap and serve with fish stew or gbegiri.

Variations

• •

  Use plantain leaves as an alternative wrapper.

• •

  Add a pinch of anise seeds to the dough.

Storage

Store wrapped at room temperature for 1 day or refrigerate up to 3 days.

Frequently Asked Questions