On our menu today is the Ibibio delicacy, Asa Akpakpa. Asa akpakpa is also called asa ibokpot. This food is very popular during the early or late harvest season. This is largely because maize, the main ingredient for this food is readily available at that time.
The recipe for this food was sent by an acquaintance of mine, Kate Effiong. According to her, asa akpakpa is a type of corn meal prepared with coconut water and milk. However, while coconut milk adds a unique flavor and aroma to this food, it is not a compulsory requirement for this meal. In the absence of coconut water, asa akpakpa can be prepared with just meat or fish stock.
Ingredients for Asa Akpakpa
Medium sized dry fish
Ground crayfish (about 4 tablespoonfuls or more)
Fluted pumpkin leaves
Coconut milk and/water
Ground dry pepper
Method of Preparation
The first step in making this food is to grind the maize to flour using a dry grinder. Please note that the maize for asa akpakpa is roughly ground.
The next step after this is coconut water and milk extraction. Use a hammer or sharp object to break the coconut on a clean flat surface. Please go easy on the coconut, if you want to get the water. That way, you can use a cup to harvest the water from the first crack in the coconut.
Afterwards, apply more force to break the coconut completely open. Use a knife to carefully detach the coconut meat from the shell. Rinse the coconut meat and then cut into tiny pieces.
Put the coconut in a blender, add warm water and blend to a smooth paste. Rinse a sieve and place it on a clean bowl. Pour the blended paste into the sieve. Rinse your hand and use it to squeeze out the milk from the coconut chaff.
Pour some coconut milk and water into a saucepan and place on a lit cooker. Add ground crayfish, dry fish, chopped onions, and palm oil to the saucepan. Please note that the palm oil used in making this food should be minimal so that it doesn’t counteract with the coconut flavour.
Allow the content of the pan to come to the boil. Add pepper, seasoning cubes, and salt to taste.
Use one hand to scoop the maize flour into the boiling saucepan and use the other hand to stir the mixture with a wooden ladle. Repeat this process until all the maize flour required to make this food is in the saucepan. Cover the saucepan and allow it to cook for about five minutes.
If the paste is too thick, add a little more coconut milk or water to it but ensure that the porridge is neither too thick nor too watery. Add the chopped vegetables, stir and turn off the heat. Serve hot.
Certainly, I trust you’ll enjoy asa akpakpa. Here are 7 other Meals You Can Prepare From Maize.
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