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)
Food Tip |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
This Recipe for Akpith (Corn Maize & Bean Flour Snack) is one of thousands in the Recipes-to-go Bean Cookbook.
The ear tests words as the palate tastes food. |
| Job 34:3 |
If you enjoy this Akpith (Corn Maize & Bean Flour Snack) Recipe - you should enjoy the recipe collections you can find on the websites below:
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
This is a recipe for Akpith (Corn Maize & Bean Flour Snack) from the recipe cookbook of Recipes-to-go (Bean)
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
Never eat more than you can lift. |
| Miss Piggy |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
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