Akpith (corn/maize & Bean Flour Snack) Recipe

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• 1/2 ts Chili powder
• 1/2 c Soy flour
• Sugar to taste
• 1 c Water
• Salt & pepper
• 1 1/2 tb Baking powder
• 1 1/2 c Corn/maize meal
• Oil

• Step #1 Corn/maize was introduced to Africa from Latin America by the Portuguese, mainly to provision their slave ships.
• Step #2 The grain was quickly accepted because it grew rapidly & undemanding in cultivation.
• Step #3 The name 'maize' comes from 'mahiz', the word used by the Caribbean Taino Indians from whom the Europeans probably first learned about the crop.
• Step #4 in North American the English settlers were shown it by local Indians.
• Step #5 'Corn' was a general name given to any grain, so they called it simply 'Indian corn'.
• Step #6 Columbus noted that maize was "most tasty boiled, roasted or ground into flour".
• Step #7 & in southern Ghana today a common food is 'kenkey', fermented corn/maize flour balls, wrapped in corn/maize leaves and steamed.
• Step #8 Akpith, this recipe, is more straightforward.
• Step #9 DIRECTIONS: =========== In a large saucepan, boil the water & then in half of the corn/maize meal & all the soy flour to make a thick porridge.
• Step #10 Add the baking powder, chili powder if using & sugar; Spice up.
• Step #11 Cook this for 10 mins over a low heat, stirring constantly.
• Step #12 Then remove the pan & set aside to cool for 10 mins or so.
• Step #13 At this point, mix in the remaining corn/maize meal & mix thoroughly, adding water to produce a stiff dough.
• Step #14 Now pour enough oil into a pan or wok to give a depth of around 2 inches (5 cms), & heat up.
• Step #15 While it is warming mould the dough into balls about 1 inch (2.
• Step #16 5 cms) in diameter.
• Step #17 With the oil sizzling hot, slide 4 or 5 balls carefully into the pan & cook for 2-3 mins until they are golden brown.
• Step #18 --.
• Enjoy the AKPITH (CORN/MAIZE & BEAN FLOUR SNACK) recipe

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Main Dish / Beans

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• easy
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• snack
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• side
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