Akassa

Prepare the Fermented Corn Dough

In a large mixing bowl, combine the cornmeal with 2 cups of water. Stir until smooth to form a slurry.

Cover the bowl with a clean cloth and let it sit at room temperature for 1-3 days to ferment. The longer it ferments, the tangier the flavor will be.

Cook the Akassa

After the fermentation period, pour the fermented cornmeal mixture into a large pot.

Add the remaining 2 cups of water and salt to the pot, stirring well to combine.

Cook the mixture over medium heat, stirring constantly to prevent lumps from forming.

Continue to cook and stir for about 20-30 minutes, or until the mixture thickens and becomes smooth and elastic. The texture should be similar to a thick porridge or dough.

Serve

Remove the pot from the heat and let the akassa cool slightly.

Scoop portions of the akassa onto serving plates.