Akpan

Prep time: 10 minutes (plus 2 days fermentation)

Cook time: 15 minutes

Total time: 2 days 25 minutes

Servings: 4 servings

Country of Origin

Togo

Description

A refreshing, creamy street dessert or drink made from cooked fermented cornstarch yoghurt, served icy cold with sweetened condensed milk.

Presentation & How It's Eaten

Poured into glass cups or small plastic pouches over crushed ice cubes, stirred with condensed milk, enjoyed cold with a straw or spoon.

Ingredients

• 1.5 cups fermented cornstarch (or fine corn flour slurry)

• 3 cups water

• 1/2 cup sweetened condensed milk

• 1/4 cup evaporated milk

• 2 tbsp sugar (optional, to taste)

• Crushed ice cubes

Step-by-Step Directions

• Ferment Corn Base: Mix corn flour with 2 cups warm water in a covered jar; let sit for 48 hours at room temperature until sour. Strain liquid through cheesecloth to capture fine cornstarch.

• Cook Porridge: Bring 1 cup water to boil in a pot. Whisk in strained fermented cornstarch liquid. Cook over medium heat, stirring constantly for 8–10 minutes until mixture thickens into a glossy, smooth paste.

• Chill: Remove from heat and let cool completely. Transfer to refrigerator to chill for at least 1 hour.

• Assemble: Whisk chilled corn mixture with evaporated milk and condensed milk until smooth and pourable.

• Serve: Pour over crushed ice in serving glasses and enjoy cold.

Optional

• Fruity Twist: Add a splash of coconut milk or diced mango chunks before serving.

Cooking Tips

• Stir Continuously: Stir cornstarch continuously while cooking to achieve a velvety texture free of lumps.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~210 kcal

• Total Fat: 4g

• Saturated Fat: 2.5g

• Cholesterol: 15mg

• Sodium: 85mg

• Total Carbohydrates: 38g

• Dietary Fiber: 1g

• Sugars: 20g

• Protein: 5g