Akpith (Corn/maize And Bean Flour Snack)
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Akpith (Corn/maize And Bean Flour Snack)
  Snacks    African    Vegan    Beans  
Last updated 6/12/2012 1:02:34 AM. Recipe ID 26177. Report a problem with this recipe.
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      Title: Akpith (corn/maize and bean flour snack)
 Categories: Snacks, Breads, African, Vegan
      Yield: 6 Servings
  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
           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;
  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.

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Recipe ID 26177 (Apr 03, 2005)

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