Akamu

Name: Akamu
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: West African
Ingredients: 1 cup fermented corn paste; 1/2 cup cold water; 3 cups boiling water; 2 tbsp granulated sugar; 1/4 cup evaporated milk

A traditional smooth West African porridge made from fermented corn paste, offering a slightly tangy flavor profile. It is commonly enjoyed warm for breakfast alongside milk and sugar.

10 minMediumServes 2180 cal/serving

West AfricanBreakfastStovetopVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeLow-SodiumPork-Free

Ingredients

1 cup fermented corn paste
1/2 cup cold water
3 cups boiling water
2 tbsp granulated sugar
1/4 cup evaporated milk

Instructions

1

Place 1 cup fermented corn paste in a bowl and break up any large lumps.
2

Pour in 1/2 cup cold water and stir thoroughly to form a smooth mixture.
3

Slowly pour 3 cups boiling water into the bowl while stirring continuously until the mixture thickens into a glossy porridge.
4

Stir in 2 tbsp granulated sugar and top with 1/4 cup evaporated milk before serving warm.

Questions

Can I make Akamu dairy-free?

Yes. The dairy in this entry is 1/4 cup evaporated milk. Swap the evaporated milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

How long does Akamu keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Akamu?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Zobo Drink drink
Moin Moin side
Teh Tarik drink

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