west-african

Beninese Akassa Corn Fermented Porridge with Pepper Tomato Sauce

Name: Beninese Akassa Corn Fermented Porridge with Pepper Tomato Sauce
Yield: 1 serving
Cuisine: west-african
Ingredients: 104 g corn flour (fine cornmeal); 17 g palm oil; 74 g onion, sliced; 270 g crushed tomatoes, canned; 10 g red chili, minced; 147 g canned mackerel in water, drained; 2 g salt; 429 g water

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

16 g Protein

106 g Carbohydrates

19 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

104g corn flour (fine cornmeal) 379 kcal
17g palm oil 150 kcal
74g onion, sliced 30 kcal
270g crushed tomatoes, canned 86 kcal
10g red chili, minced 4 kcal
147g canned mackerel in water, drained 0 kcal
2g salt 0 kcal
429g 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.