Basics
Akassa (fermented corn dough)
- Preparation time
- 50 min
- Servings
- 4 servings
Ingredients
- Farine de maïs (semoule fine) — to buy300 g
- Water — to buy900 ml
- Salt — to buy1 pinch
Preparation
The night before, mix the cornmeal with half the water in a large bowl, cover with a cloth, and let it ferment at room temperature overnight: the batter should develop a slightly tangy smell.
The next day, pour this fermented batter into a pot with the remaining water and a pinch of salt, stirring well to dissolve any lumps.
Bring to a boil over medium heat, stirring constantly with a wooden spoon.
As soon as the mixture thickens and starts to bubble, lower the heat to minimum.
Keep stirring vigorously for 15 minutes: the dough should turn translucent, glossy, and pull away from the sides of the pot.
Pour the hot dough into small oiled banana-leaf pouches or oiled ramekins, and smooth the surface.
Let cool at room temperature until the akassa is firm and slightly wobbly, like a jelly, before turning it out and serving with a sauce.