Akassa (Fermented Cornmeal Porridge) - African Recipe
Akassa is a cherished dish in Benin, especially amongst the Fon and Yoruba ethnic groups. This traditional meal is made from cornmeal fermented for up to 48 hours, resulting in a unique, tangy flavor profile. Akassa is often served in a clay bowl, reflecting its deep-rooted cultural significance. This dish is typically enjoyed for lunch or dinner, often accompanied by okra soup or a meat-based stew. Its rich, creamy texture and tangy flavor make it a beloved staple in Beninese households. The process of preparing Akassa is a communal affair, bringing families together as they share in the fermentation and cooking process.
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Akassa (Fermented Cornmeal Porridge)
Updated on 03/23/2025
Akassa is a cherished dish in Benin, especially amongst the Fon and Yoruba ethnic groups. This traditional meal is made from cornmeal fermented for up to 48 hours, resulting in a unique, tangy flavor profile. Akassa is often served in a clay bowl, reflecting its deep-rooted cultural significance. This dish is typically enjoyed for lunch or dinner, often accompanied by okra soup or a meat-based stew. Its rich, creamy texture and tangy flavor make it a beloved staple in Beninese households. The process of preparing Akassa is a communal affair, bringing families together as they share in the fermentation and cooking process.
Ingredients
No ingredients available.
Instructions
No instructions available.
Nutrition Info:
- fatApproximately 1g per serving
- fiberApproximately 4g per serving
- sodiumMinimal, varies based on side dishes
- proteinApproximately 4g per serving
- caloriesApproximately 200 calories per serving
- carbohydratesApproximately 45g per serving