Corn Dishes

Meals with corn or maize as a principal ingredient

Recipes in Corn Dishes

Explore our collection of recipes in corn dishes featuring traditional and modern African cooking techniques. These recipes showcase authentic flavors, ingredients, and methods passed down through generations.

From quick everyday meals to special occasion dishes, discover how African cuisine uses recipes in corn dishes to create flavorful, nutritious, and culturally significant food that tells the story of diverse culinary traditions across the continent.

Akpan (Fermented Corn Pudding)

Akpan is a fermented corn pudding that originates from the Fon and Yoruba communities of Benin. This dish is traditionally consumed as a main meal and is loved for its unique sour taste, which comes from the fermentation process. The presentation is simple yet elegant, usually served in clay bowls to maintain its authentic appeal. Akpan is commonly enjoyed with a side of fresh fruit or sweet syrup, and a chilled glass of tchakpalo, a local fermented millet beverage. Eating Akpan is a communal affair, often bringing families together over a shared bowl, savoring the complexity of flavors together.

1 hour

4 servings

Corn Dishes

Adalu (Beans and Corn Pottage)

Adalu, also known as Beans and Corn Pottage, is a beloved staple of Beninese cuisine, particularly in the West African region. The dish boasts a harmonious blend of sweet corn and protein-rich beans, slow-cooked to form a thick, hearty pottage. The beauty of Adalu lies in its simplicity, yet it's undeniably satisfying and comforting. Traditionally served in a communal bowl, it's a dish that brings families together, fostering a sense of unity and shared experience. Pair it with fried plantains or 'dodo' as a side, and you have a meal that is both wholesome and incredibly tasty.

30 minutes

4 servings

Corn Dishes

Amiwo (Corn Dough Stew)

Amiwo, a flavorful corn dough stew, is one of the signature dishes of Benin, a small country in West Africa. This dish, traditionally served at family meals, gets its distinctive taste from the combination of corn dough, tomatoes, and palm oil, providing a tangy, sweet, and slightly nutty flavor. The dish is often accompanied by grilled fish or chicken, and a side of piment (hot pepper sauce). Eating customs involve using your right hand to scoop up the Amiwo, wrap it around a bite of meat, and then dip it into the piment. The communal aspects of sharing this meal, with everyone dipping into the same pot, truly encapsulate the spirit of unity in Beninese culture.

1 hour 30 minutes

4 servings

Corn Dishes