Cookbook:Asa Akpaakpa (Nigerian Corn Porridge)
Asa Akpaakpa (Nigerian Corn Porridge) | |
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Time | 45 minutes |
Difficulty |
Cookbook | Ingredients | Recipes | Cuisine of Nigeria
Asa akpakpa is a type of corn porridge from the Akwa Ibom people of Nigeria. It is seasonal in Nigeria, usually prepared during the maize harvest season.
Ingredients edit
- Dried maize
- Whole coconut
- Water
- Onion, chopped
- Ground crayfish
- Dryfish/stockfish
- Palm oil
- Salt
- Ground pepper
- Seasoning/stock cubes
- Fluted pumpkin leaves
Procedure edit
- Grind the dried maize kernels to a coarse flour/meal.
- Break open the coconut, and reserve all of the coconut water. Remove the flesh from the shell, cut into pieces, and blend with some warm water until smooth.
- Strain the blended coconut, squeezing the chaff well to extract all the liquid.
- Transfer the coconut water and the extracted coconut milk to a pot. Add chopped onion, dryfish, ground crayfish, and a little palm oil. Bring to a boil, and simmer for a little while.
- Add pepper, salt, and seasoning cubes. Gradually stir in the maize flour, and let simmer for about 10 minutes.
- Add more liquid as necessary—it should have the consistency of a porridge. Stir in the pumpkin leaves, and allow to soften.
- Remove from the heat, and serve hot.
Notes, tips, and variations edit
- Coarse cornmeal can be substituted for the fresh ground maize.
- Store-bought coconut milk can be used if you don't want to make your own from the coconut.