Try this Akpith (Corn/maize and Bean Flour Snack) recipe, or contribute your own.
Suggest a better descriptionCorn/maize was introduced to Africa from Latin America by the Portuguese, mainly to provision their slave ships. The grain was quickly accepted because it grew rapidly and undemanding in cultivation. The name maize comes from mahiz, the word used by the Caribbean Taino Indians from whom the Europeans probably first learned about the crop. in North American the English settlers were shown it by local Indians. Corn was a general name given to any grain, so they called it simply Indian corn. Columbus noted that maize was "most tasty boiled, roasted or ground into flour". And in southern Ghana today a common food is kenkey, fermented corn/maize flour balls, wrapped in corn/maize leaves and steamed. Akpith, this recipe, is more straightforward. DIRECTIONS: =========== In a large saucepan, boil the water and then in half of the corn/maize meal and all the soy flour to make a thick porridge. Add the baking powder, chili powder if using and sugar; season. Cook this for 10 minutes over a low heat, stirring constantly. Then remove the pan and set aside to cool for 10 minutes or so. At this point, mix in the remaining corn/maize meal and combine thoroughly, adding water to produce a stiff dough. Now pour enough oil into a pan or wok to give a depth of around 2 inches (5 cms), and heat up. While it is warming mould the dough into balls about 1 inch (2.5 cms) in diameter. With the oil sizzling hot, slide 4 or 5 balls carefully into the pan and cook for 2-3 minutes until they are golden brown. * Source: The World in Your Kitchen - by Troth Wells * Typed for you by Karen Mintzias
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 33 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 300.6mg | 10 % | |
Potassium 222.9mg | 6 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 2.8g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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