akpan
Next Dish: Gyro
Akpan is a traditional dish originating from Benin, a country in West Africa. It is a fermented milk product, similar to yogurt, made from the seeds of the African fonio millet. The seeds are soaked, boiled, and then fermented for a period of time, resulting in a tangy, creamy product. Akpan is often consumed as a dessert, and can be served with sugar or honey to enhance its flavor.
Recipe
Ingredients:
500 grams of corn flour
1 liter of water
250 grams of sugar
50 grams of powdered milk
A pinch of salt
Instructions:
In a large bowl, mix the corn flour with a small amount of cold water to make a smooth paste.
Boil the rest of the water in a pot. Once the water is boiling, gradually add the corn flour paste while stirring continuously to avoid lumps.
Reduce the heat to low and let it simmer for 30 minutes. Stir occasionally to prevent it from sticking to the bottom of the pot.
After 30 minutes, add the sugar, powdered milk, and a pinch of salt. Stir well until all the ingredients are well incorporated.
Pour the mixture into small bowls or molds and let it cool down. Once it's cool, place it in the fridge for at least 2 hours until it sets.
The Akpan is ready to serve. You can enjoy it as it is or with some fresh fruits.