Corn Pudding or Porridge (Ghananian Hausa Koko)

Akasa (or koko) is a fermented corn pudding/porridge from Ghana, with variations in other parts of West Africa. This dish is often served for breakfast with evaporated milk and akara fritters. The Hausa people, although they are found in a diverse number of countries extending from Sudan to Nigeria, have had a great influence on the food culture of West African street foods. One such food is a popular street food often eaten for breakfast. It is known as hausa koko, a soured and spicy smooth porridge. The sourness, resulting from fermenting the ground corn or millet, may be an acquired taste. However, after trying a few regional African cuisines, you will find that fermented products are enjoyed quite regularly. All you need to do to create the fermented dough is add enough water to cornmeal or ground millet to make a thick dough, leave it out covered tightly with plastic wrap, and allow to ferment for up to 3 days. Once you have your fermented dough, follow this recipe.

½ cup fermented corn or millet dough
3 cups water, divided
1 pinch sea salt
¼ tsp. ground cloves
½ tsp. ground ginger
¼ tsp. hot chili powder
sugar, to taste, optional

Place fermented corn or millet dough into a medium pot.

Add 1 cup of cold water and crumble up fermented dough to make a smooth paste. Place over high heat and bring to a simmer, stirring occasionally.

Add 2 cups of boiling water to pot and bring to a boil, stirring continuously. At this point, mixture may form lumps. Whisk lumps out to keep porridge smooth.

Add a pinch of salt, ground cloves, ginger, and chili powder. Stir and allow to simmer for 10 minutes over low heat.

When ready to serve, add desired amount of sugar, stir and enjoy.

Makes 2-3 servings.

Cook's Notes: Traditionally, Hausa Koko is served with fried bean cake (koose or akara) or doughnut known as bofrot or puff puff.