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.
Serves 4
Mix cornmeal with enough water to form a paste. Leave covered at room temperature for 24 hours to ferment lightly.
Transfer paste to a pot with 2 cups water and salt. Cook over medium heat, stirring constantly, until very thick (about 10 minutes).
Spoon portions onto banana leaf pieces and fold into neat parcels, securing with kitchen twine.
Place parcels in a steamer and steam for 20 minutes. Unwrap and serve with fish stew or gbegiri.
The longer the fermentation (up to 48 h), the tangier the akassa.
Softening banana leaves prevents cracking during wrapping.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Use plantain leaves as an alternative wrapper.
Add a pinch of anise seeds to the dough.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store wrapped at room temperature for 1 day or refrigerate up to 3 days.
Akassa has been a staple in coastal Benin for centuries, playing a role in traditional ceremonies and daily subsistence cooking.
Yes, but the signature mild tang will be absent. Cook immediately for a plain corn cake.
Asian or African grocery stores typically stock fresh or frozen banana leaves.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (200g / 7.1 oz) Β· 4 servings total
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