Benin • Africa • medium • 30 mins
Benin Akassa
Description
Akassa is a traditional dish made from fermented corn dough, often served as a staple food in Benin. It holds cultural significance as a common accompaniment to various soups and stews, reflecting the agricultural practices and communal dining traditions of the region.
Ingredients
- 2 cups corn flour
- 4 cups water
- 1/2 cup fermented corn dough (optional for flavor)
- Salt to taste
Instructions
- In a large bowl, mix the corn flour with 2 cups of water to form a smooth paste.
- In a pot, bring the remaining 2 cups of water to a boil.
- Gradually add the corn paste to the boiling water, stirring continuously to prevent lumps.
- If using, add the fermented corn dough for added flavor.
- Continue stirring until the mixture thickens and pulls away from the sides of the pot, about 10-15 minutes.
- Once cooked, remove from heat and let it cool slightly before serving.
Nutritional Information
Calories: 200 per serving
Servings: 4
Dietary: gluten-free, vegan
Health Benefits
Akassa is primarily made from corn flour, which is a good source of carbohydrates, providing energy for daily activities. It is gluten-free and vegan, making it an excellent option for those with dietary restrictions or seeking plant-based meals. The fermentation process used in the optional ingredient enhances the dish’s probiotic content, promoting gut health and digestion. Additionally, being a staple food in Benin, Akassa connects individuals to their cultural heritage while offering a wholesome dietary choice.
Cultural Significance
Akassa is not only a staple food in Benin but also a symbol of hospitality and community. It is often shared during family gatherings and celebrations, showcasing the importance of food in social bonding and cultural identity.
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