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Akpan

Akpan, also known as akassa, is a fermented maize yogurt. A product of Togolese and Beninese cuisine, it is considered a dessert. Akpan is made by fermenting maize kernels or powder. The fermented maize is then bagged together with condensed milk and iced to create a sweet dessert. Some sources describe the dish as vegetable yogurt. The dessert is popular in Benin and Togo. In Benin, the dish is referred to as Akassa. It has a small consumer base in France.

Source: Wikipedia

Akpan
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Recipes

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Akpan - Ogi - Cuisine228

Traditionally processed Ogi is the type of Fufu made with fermented cornstarch with the distinctive sour taste. Unfortunately, for those who live overseas, fermented corn is not easy to get. Therefore I use a powder of fermented cornstarch sold in most...
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Akpan with Yebessessi - Cuisine228

Akpan with Yebessessi 1 cup Fermented cornflour 1 cup cold water 3 cup hot water Mix the cold water and the cornflour. Mix well until lump free. Pour the cornflour into the boiling water. cook for 5 mins or until thickened  1 Big fish (1 tablespoon ginger,3...
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Street Food to Try In Benin | UNSEEN BENIN

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