Akassa with MoyoFermented Corn Porridge with Tomato Sauce

Name: Akassa with Moyo (Fermented Corn Porridge with Tomato Sauce)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Benin
Ingredients: 500 g Fermented Corn Dough; 1200 ml Water; 250 g Tomato (finely chopped); 150 g Onion (finely chopped); 10 g Garlic (crushed); 10 g Red Chili (finely chopped); 40 ml Palm Oil; 8 g Salt

Akassa is a tangy cooked porridge made from fermented corn dough. It is served here with moyo, a spicy tomato-and-onion sauce, as one common Beninese pairing.

Prep

10m

Cook

25m

Serves

Estimated

Nutrition

Per serving

337kcal

Calories

Protein

12g

Fat

57g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Porridge

500g
Fermented Corn Dough
1.2l
Water

Sauce

250g
Tomato (finely chopped)
150g
Onion (finely chopped)
10g
Garlic (crushed)
10g
Red Chili (finely chopped)
40ml
Palm Oil
8g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Whisk the fermented corn dough with the water in a pot until completely smooth.
02
Cook over medium heat, stirring constantly, until the mixture becomes thick, glossy, and pulls away slightly from the sides of the pot.
03
Spoon the porridge into bowls or small molds and let it sit while you make the sauce.
04
Heat the palm oil in a pan over medium heat.
05
Add the onion and cook until soft, then stir in the garlic and cook briefly.
06
Add the tomato and red chili, and simmer until the sauce is thick and well concentrated.
07
Season the sauce with the salt.
08
Serve the fermented corn porridge warm with the spicy tomato sauce.

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