Cote d’Ivoire (Ivory Coast) • Africa • medium • 1470 mins
Cote d’Ivoire (Ivory Coast) Akassa
Description
Akassa is a traditional Ivorian dish made from fermented corn dough, often served with a variety of sauces or stews. It holds cultural significance as a staple food in many Ivorian households, reflecting the agricultural practices and communal eating traditions of the region.
Ingredients
- 2 cups of corn flour
- 4 cups of water
- 1/2 cup of fermented corn dough (optional for sour flavor)
- Salt to taste
Instructions
- In a large bowl, mix the corn flour with the water until smooth. If using, add the fermented corn dough for a sour flavor.
- Cover the bowl with a cloth and let it sit at room temperature for about 24 hours to ferment slightly.
- After fermentation, stir the mixture well and add salt to taste.
- In a pot, bring water to a boil.
- Pour the corn mixture into the boiling water, stirring continuously to prevent lumps.
- Cook for about 15-20 minutes, stirring constantly until the mixture thickens and pulls away from the sides of the pot.
- Once cooked, remove from heat and let it cool slightly before serving.
- Serve Akassa warm with your choice of sauce or stew.
Nutritional Information
Calories: 200 per serving
Servings: 4
Dietary: gluten-free, vegan
Health Benefits
Akassa is primarily made from corn flour, which is rich in carbohydrates and provides a good source of energy for the body. Being gluten-free and vegan, it is suitable for individuals with gluten sensitivities and those following plant-based diets. The optional fermented corn dough adds probiotics, promoting gut health and improving digestion. Additionally, this dish is a staple in Ivorian culture, offering a sense of community and tradition, which contributes to overall wellness.
Cultural Significance
Akassa is not only a staple food but also a symbol of community and togetherness in Cote d’Ivoire. It is often prepared for family gatherings and celebrations, showcasing the importance of corn in Ivorian agriculture and cuisine.
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