Akassa
The white ogi of Benin: akassa — fermented maize dough steamed in leaves into soft white cakes, eaten with every sauce from tomato-fish to gboma. Ingredients: fermented maize paste, water, leaves for wrapping (or moulds).
What it is
The white ogi of Benin: akassa — fermented maize dough steamed in leaves into soft white cakes, eaten with every sauce from tomato-fish to gboma. Ingredients: fermented maize paste, water, leaves for wrapping (or moulds). Recipe: 1) Ferment maize; grind to a smooth paste. 2) Cook partially, stirring. 3) Wrap in leaves; steam firm. 4) Unwrap; serve warm. Serve: with sauces and grilled fish at market stalls. Flavor: mildly sour, soft, clean. History: fermented doughs (kin to kenkey and banku across the region) are Benin's portable foundation. See also: Amiwo, Watché.
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Questions we ask to fine-tune the help
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World Cuisines
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