Entree: Benin – Akpan (Fermented corn pudding similar to a tangy corn yogurt served chilled)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 8 min

Additional 26 hrs

Total 26 hrs 20 min

Ingredients

- 2 cups (300 g) fresh or frozen corn kernels
- 2 cups (480 ml) water for blending
- 1/2 cup (120 ml) plain live-culture yogurt or buttermilk as starter
- 1/2 cup (120 ml) sweetened condensed milk, plus more to taste
- 2 tbsp (30 ml) granulated sugar, optional
- 1/2 tsp (2.5 g) fine salt
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (120 ml) cold water or ice to thin if desired
- Toasted shredded coconut or chopped peanuts for garnish if desired

Instructions

1. Step 1 — Make a smooth corn purée: combine the corn kernels and 2 cups (480 ml) water in a blender and puree until very smooth. Strain the purée through a fine mesh sieve into a saucepan, pressing firmly to extract as much liquid as possible; discard solids.
2. Step 2 — Cook and cool: bring the strained corn liquid to a simmer over medium heat, stirring constantly, until it thickens slightly, about 6–8 minutes. Remove from heat and cool to lukewarm (about 95–100°F / 35–38°C).
3. Step 3 — Inoculate and ferment: stir the 1/2 cup (120 ml) plain live-culture yogurt or buttermilk into the lukewarm corn purée along with the salt and vanilla. Pour into a clean jar or covered container and leave at a warm room temperature (70–80°F / 21–27°C) to ferment until tangy, about 24–48 hours depending on ambient temperature.
4. Step 4 — Sweeten and chill: once the purée has developed a pleasantly sour flavor, stir in the sweetened condensed milk to taste and the optional 2 tbsp (30 ml) sugar if more sweetness is desired. If the mixture is too thick, thin with up to 1/2 cup (120 ml) cold water or ice and blend briefly for a smooth consistency.
5. Step 5 — Serve: refrigerate for at least 2 hours to chill thoroughly. Serve cold, garnished with toasted shredded coconut or chopped peanuts if using.