Akpan (dessert): Difference between revisions
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'''Akpan''', also known as '''Akassa''', is a fermented [[maize]] yogurt. A product of Togolese and Beninese cuisine, it is considered a dessert. |
'''Akpan''', also known as '''Akassa''', is a fermented [[maize]] yogurt. A product of Togolese and Beninese cuisine, it is considered a dessert. |
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== Preparation == |
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Akpan is made by fermenting maize kernels or powder. The fermented maize is then bagged together with condensed milk and ice to create a sweet dessert.<ref name=":0">{{Cite web|url=http://www.rfi.fr/hebdo/20170317-benin-akpan-yaourt-vegetal-artisanal-potentiel-productrice-after|title=L'akpan, le yaourt végétal béninois qui a du potentiel|last=|first=|date=|website=archive.wikiwix.com|url-status=live|archive-url=http://archive.wikiwix.com/cache/20170317000000/http://www.rfi.fr/hebdo/20170317-benin-akpan-yaourt-vegetal-artisanal-potentiel-productrice-after|archive-date=2017-03-17|access-date=2020-04-09}}</ref><ref name=":1">{{Cite web|url=https://cuisine228.com/akpan-ogi/|title=Akpan - Ogi|date=2018-04-09|website=Cuisine228|language=en-US|access-date=2020-04-09}}</ref> Some sources describe the dish as |
Akpan is made by fermenting maize kernels or powder. The fermented maize is then bagged together with condensed milk and ice to create a sweet dessert.<ref name=":0">{{Cite web|url=http://www.rfi.fr/hebdo/20170317-benin-akpan-yaourt-vegetal-artisanal-potentiel-productrice-after|title=L'akpan, le yaourt végétal béninois qui a du potentiel|last=|first=|date=|website=archive.wikiwix.com|url-status=live|archive-url=http://archive.wikiwix.com/cache/20170317000000/http://www.rfi.fr/hebdo/20170317-benin-akpan-yaourt-vegetal-artisanal-potentiel-productrice-after|archive-date=2017-03-17|access-date=2020-04-09}}</ref><ref name=":1">{{Cite web|url=https://cuisine228.com/akpan-ogi/|title=Akpan - Ogi|date=2018-04-09|website=Cuisine228|language=en-US|access-date=2020-04-09}}</ref> Some sources describe the dish as vegetable yogurt.<ref name=":0" /> |
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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.<ref name=":0" /> |
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.<ref name=":0" /> |
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Revision as of 09:27, 22 February 2022
 Bags of fermented maize yogurt, Akpan | |
| Alternative names | Akassa |
|---|---|
| Type | Dessert |
| Place of origin | Togo, Benin, France (imported) |
| Main ingredients | Fermented maize |
| Ingredients generally used | Condensed milk |
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 ice 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
- ^ a b c "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. Retrieved 2020-04-09.
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