Akpan (Fermented Corn Pudding) - African Recipe
Akpan is a fermented corn pudding that originates from the Fon and Yoruba communities of Benin. This dish is traditionally consumed as a main meal and is loved for its unique sour taste, which comes from the fermentation process. The presentation is simple yet elegant, usually served in clay bowls to maintain its authentic appeal. Akpan is commonly enjoyed with a side of fresh fruit or sweet syrup, and a chilled glass of tchakpalo, a local fermented millet beverage. Eating Akpan is a communal affair, often bringing families together over a shared bowl, savoring the complexity of flavors together.
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Akpan (Fermented Corn Pudding)
Updated on 03/23/2025
Akpan is a fermented corn pudding that originates from the Fon and Yoruba communities of Benin. This dish is traditionally consumed as a main meal and is loved for its unique sour taste, which comes from the fermentation process. The presentation is simple yet elegant, usually served in clay bowls to maintain its authentic appeal. Akpan is commonly enjoyed with a side of fresh fruit or sweet syrup, and a chilled glass of tchakpalo, a local fermented millet beverage. Eating Akpan is a communal affair, often bringing families together over a shared bowl, savoring the complexity of flavors together.
Ingredients
No ingredients available.
Instructions
No instructions available.
Nutrition Info:
- fatLess than 1 gram per serving
- fiber5 grams per serving
- sodiumNegligible
- protein6 grams per serving
- caloriesApproximately 250 per serving
- carbohydrates60 grams per serving