Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Snacks Breads
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Corn/maize meal
1/2 c Soy flour
1 1/2 tb Baking powder
1/2 ts Chili powder (optional)
Sugar to taste
1 c Water
Oil
Salt and pepper
Corn/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
