Akpan

What we know so far

Akpan is the fermented corn paste of Togo and Benin, the same family as Ghana's kenkey and Nigeria's agidi: maize soaked, wet-milled and sieved, the starch left to sour for two or three days, then cooked in boiling water in stages, stirred without stopping until it thickens into a smooth, faintly sour, wobbly paste that is wrapped in banana leaves or bags to set. It is eaten cold or warm as the starch under a tomato sauce, yebessessi or grilled fish, and in Lomé and Cotonou the same sour paste is beaten with iced water, sugar and milk into akpan glacé, the street "smoothie" sold from coolers on hot afternoons.

The draft was written from 2 published sources and holds 4 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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