west-african

Beninese Akassa Corn Fermented Porridge with Pepper Tomato Sauce

This simmered dish pairs corn flour with palm oil, onion, sliced and crushed tomatoes, canned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

73 g Carbohydrates

27 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

71g corn flour (fine cornmeal) 258 kcal
12g palm oil 106 kcal
50g onion, sliced 20 kcal
184g crushed tomatoes, canned 59 kcal
7g red chili, minced 3 kcal
101g canned mackerel in water, drained 207 kcal
2g salt 0 kcal
293g water 0 kcal

Cooking instructions

corn flour (fine cornmeal)water
In a small pot, whisk corn flour with 250 ml water until smooth. Cook over medium heat, stirring constantly, until it thickens into a smooth porridge, 6-8 minutes.
Pour the akassa into a bowl and let it set slightly while you make the sauce.
palm oilonion
Heat palm oil in a pan over medium heat. Add sliced onion and cook 3 minutes.
crushed tomatoesred chilisalt
Add crushed tomatoes, chili, and salt. Simmer 8-10 minutes until thick and glossy.
canned mackerel in water
Stir in canned mackerel chunks and warm through 2 minutes without breaking them up too much.
crushed tomatoes
Serve the akassa with the pepper tomato sauce spooned over top.