Cookbook:Asa Akpaakpa (Nigerian Corn Porridge)

| Cuisine of Nigeria

Asa akpakpa is a type of corn porridge from the Akwa Ibom people of Nigeria. It is seasonal in Nigeria, usually prepared during the maize harvest season.

Ingredients

 * Dried maize
 * Whole coconut
 * Water
 * Onion, chopped
 * Ground crayfish
 * Dryfish/stockfish
 * Palm oil
 * Salt
 * Ground pepper
 * Seasoning/stock cubes
 * Fluted pumpkin leaves

Procedure

 * 1) Grind the dried maize kernels to a coarse flour/meal.
 * 2) Break open the coconut, and reserve all of the coconut water. Remove the flesh from the shell, cut into pieces, and blend with some warm water until smooth.
 * 3) Strain the blended coconut, squeezing the chaff well to extract all the liquid.
 * 4) Transfer the coconut water and the extracted coconut milk to a pot. Add chopped onion, dryfish, ground crayfish, and a little palm oil. Bring to a boil, and simmer for a little while.
 * 5) Add pepper, salt, and seasoning cubes. Gradually stir in the maize flour, and let simmer for about 10 minutes.
 * 6) Add more liquid as necessary—it should have the consistency of a porridge. Stir in the pumpkin leaves, and allow to soften.
 * 7) Remove from the heat, and serve hot.

Notes, tips, and variations

 * Coarse cornmeal can be substituted for the fresh ground maize.
 * Store-bought coconut milk can be used if you don't want to make your own from the coconut.