Akassa (Beninese Steamed Fermented Corn Dough)
In short: Cornmeal fermented for a day until pleasantly sour, cooked into a smooth paste, shaped into small balls, wrapped and steamed. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 40 min
- Resting
- 24 h
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 235 kcal
Akassa is the fermented corn dough that southern Benin serves with sauces, fried fish and stews, much as bread is served elsewhere. The cornmeal is soaked for a day until pleasantly sour, cooked into a smooth paste, shaped into small balls and wrapped in leaves or foil before it is steamed to set. Akassa has a gentle, slightly sour flavor and a dense, smooth texture, and it is eaten warm with the hands.
Instructions
- Mix the cornmeal with 600 ml (2 1/2 cups) of the lukewarm water in a large bowl into a thick batter. Cover with a clean cloth and leave at room temperature for 24 hours, until it smells pleasantly sour.
- Bring the remaining 300 ml (1 1/4 cups) of water and the salt to a boil in a pot.
- Stir about a third of the fermented dough into the boiling water. Cook for 5 minutes, stirring, into a thick paste.
- Take the pot off the heat. Stir in the rest of the fermented dough until smooth, then cook over low heat for 5 more minutes, stirring, until the dough is firm and smooth.
- Divide the dough into 12 pieces and shape each into a ball or small rectangle. If using banana leaves, soften them briefly over a flame or in hot water.
- Wrap each piece snugly in a leaf, or in parchment and then foil.
- Steam the parcels over simmering water for 20 minutes. Unwrap and serve warm with tomato sauce, fried fish or stew.
Tips
- In a cool kitchen, give the dough up to 36 hours to ferment. It should smell mildly sour, like yogurt, not unpleasant.
- Akassa keeps in its wrapping for 2 days in the fridge. Steam it for 10 minutes to warm it up and soften it.
Questions and answers
How do you eat akassa?
Pinch off a piece with your fingers, dip it in sauce and eat it. In Benin it is served with tomato sauce, fried fish, chicken or a pepper sauce.
Is fermenting cornmeal safe?
Yes. Fermenting maize dough is an old, widespread method. Use clean utensils, keep the bowl covered, and discard the dough if it smells rotten or shows mold.
Can I use another flour?
Fine white cornmeal or maize flour works best. Do not use coarse polenta, which gives a gritty dough.
How long does it take to make Akassa (Beninese Steamed Fermented Corn Dough)?
About 1 h 10 min in total: 30 min of preparation and 40 min of cooking.
How many calories are in Akassa (Beninese Steamed Fermented Corn Dough)?
About 235 kcal per serving, with 5 g of protein, 50 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 50 g |
| Fat | 1 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
