Akpan (Fermented Maize Yogurt Dessert)

• Prep time: 15 minutes (plus 2 days fermentation time)

• Cook time: 15 minutes

• Total time: 30 minutes (active)

• Servings: 4 servings

• Country of Origin: Togo

• Description: A popular Togolese sweet street food treat made from cooked fermented cornstarch mixed with chilled sweetened condensed milk, yielding a tangy, creamy liquid dessert.

• Presentation & How It's Eaten: Traditionally poured into small transparent plastic sachets with ice, tied off, and consumed by biting off a small corner to sip. Can also be served chilled in a glass bowl or cup with a spoon.

• Ingredients:

  • 1 cup cornstarch or fine corn flour

  • 3 cups water

  • 1 can (14 oz) sweetened condensed milk

  • 1 cup evaporated milk or cold whole milk

  • 1 tbsp sugar (optional, to taste)

  • Crushed ice (for serving)

• Step-by-Step Directions:

  • Prepare & Ferment Mixture: Mix cornstarch with 1 cup of water in a bowl. Cover loosely and allow to sit at room temperature for 24 to 48 hours until slightly sour.

  • Cook the Corn base: In a saucepan, bring the remaining 2 cups of water to a boil. Pour in the fermented cornstarch mixture, stirring constantly over medium heat until it thickens into a translucent paste (about 8–10 minutes).

  • Cool the Paste: Remove from heat and allow the cooked paste to cool completely.

  • Mix Milk & Sweeten: In a large jug, whisk together the cooled corn paste, sweetened condensed milk, and evaporated milk until smooth and uniform.

  • Chill & Serve: Add crushed ice or refrigerate until thoroughly chilled before serving.

• Optional: Add a drop of vanilla extract or grated nutmeg for extra warmth and aroma.

• Cooking Tips: Stir continuously while cooking the corn mixture to prevent lumps or burning at the bottom of the pot.

• Nutrition Facts:

  • Calories: ~310 kcal

  • Total Fat: 7g

  • Saturated Fat: 4.5g

  • Cholesterol: 25mg

  • Sodium: 115mg

  • Total Carbohydrates: 54g

  • Dietary Fiber: 1g

  • Sugars: 38g

  • Protein: 8g