1 1/2 cup corn/maize meal
1/2 cup soy flour
1 1/2 tbsp baking powder
1/2 tsp chili powder (optional)
1 sugar to taste
1 cup water
1 oil
1 salt and pepper
A Recipe for
Akpith (Corn Maize & Bean Flour Snack)
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Never eat more than you can lift. |
| Miss Piggy |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This Recipe for Akpith (Corn Maize & Bean Flour Snack) is one of thousands in the Recipes-to-go Bean Cookbook.
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
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A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
This is a recipe for Akpith (Corn Maize & Bean Flour Snack) from the recipe cookbook of Recipes-to-go (Bean)
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
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
Serves: 6
Akpith (Corn Maize & Bean Flour Snack) Recipe brought to you by Recipes To-Go