Akpan, also known as akassa, is a fermented maize yogurt. A product of Togolese and Beninese cuisine, it is considered a dessert.
Preparation
Akpan is made by fermenting maize kernels or powder. The fermented maize is then bagged together with condensed milk and iced to create a sweet dessert.[1][2] Some sources describe the dish as vegetable yogurt.[1]
The dessert is popular in Benin and Togo. In Benin, the dish is referred to as Akassa. It has a small consumer base in France.[1]
References
- 1 2 3 "L'akpan, le yaourt végétal béninois qui a du potentiel". archive.wikiwix.com. Archived from the original on 2017-03-17. Retrieved 2020-04-09.
- ↑ "Akpan - Ogi". Cuisine228. 2018-04-09. Archived from the original on 2021-10-21. Retrieved 2020-04-09.