Akassa
A fermented corn dough dumpling especially strong among Benin's Fon and Yoruba communities, part of a broader West African fermented-corn tradition that also includes Nigeria's eko/agidi. Real akassa requires a multi-day fermentation of soaked, milled corn before it's cooked — a step often skipped in modern or diaspora kitchens that just cook fresh cornmeal into a polenta-like mush, missing the tangy sourness that actually defines the dish.
Vegan
Ingredients
- 500g white corn (or fine cornmeal)
- Water
Steps
- Soak the corn for 1-2 days, then mill to a rough paste and remove the husks.
- Grind finer, form into a firm dough, and let ferment at room temperature for 2-3 days.
- Dilute the fermented paste with water and cook over low heat, stirring constantly, until it thickens to a smooth, glossy mass.
- Traditionally wrapped in leaves to set, and served with a stew such as pepper sauce or okra soup.