Akpan (Beninese Chilled Fermented Maize Pudding)
In short: Fine cornmeal fermented for a day, cooked into a smooth gel, then chilled with sugar, vanilla and condensed milk into a tangy, creamy pudding. It takes about 40 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 20 min
- Resting
- 27 h
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 228 kcal
Akpan is a sweet, tangy pudding of fermented maize, popular in Benin and sold chilled in small bags or cups. The maize is left to sour for a day or more, cooked into a smooth gel, then mixed with sugar and sweetened milk and served cold, sometimes over ice. It tastes like a thick, mild yogurt with a gentle corn flavor.
Instructions
- Stir the cornmeal and lukewarm water into a thick, smooth batter in a glass or ceramic bowl. Cover with a clean cloth and leave at room temperature for 24 to 36 hours, until it smells pleasantly sour, like plain yogurt.
- Bring the 750 ml (3 cups) of water and the salt to a boil in a large pot. Whisk the 120 ml (1/2 cup) of cold water into the fermented batter until it pours like heavy cream.
- Lower the heat to medium-low and pour the batter into the pot in a thin stream, whisking constantly. Cook for 12 to 15 minutes, stirring, until the mixture is thick, glossy and no longer tastes raw.
- Pour the hot gel into a bowl and let it cool to room temperature, about 1 hour, stirring now and then so a skin does not form.
- Whisk in the condensed milk, cold milk, sugar and vanilla until smooth. Taste and add a little more sugar if you like it sweeter.
- Chill for at least 2 hours. Stir well, loosen with a splash of cold milk to a thick, spoonable texture, and serve in cups, over crushed ice if you like.
Tips
- Use fine cornmeal, not coarse polenta, which stays gritty. The batter should smell clean and sour, never rotten.
- The pudding thickens as it chills, so keep a little cold milk on hand to loosen it just before serving.
Questions and answers
What does akpan taste like?
Akpan tastes tangy and sweet, a little like thick plain yogurt with a mild corn flavor. The sourness comes from fermenting the maize, and the sweetness from sugar and condensed milk.
Is akpan the same as akassa?
Both start from fermented maize dough. Akassa is cooked into a firm, plain dough and eaten with sauces, while akpan is cooked into a soft gel, sweetened with milk and sugar and eaten cold as a dessert.
Can I make akpan dairy-free?
Yes. Use sweetened coconut condensed milk in place of the condensed milk, and a plant milk in place of the cold milk. The flavor will be slightly more tropical.
How long does it take to make Akpan (Beninese Chilled Fermented Maize Pudding)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Akpan (Beninese Chilled Fermented Maize Pudding)?
About 228 kcal per serving, with 5 g of protein, 43 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 228 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 43 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sugar | 19 g |
| Sodium | 110 mg |
Estimated values, calculated from the ingredients.
