1 1/2 cup Corn/maize meal
1/2 cup Soy flour
1 1/2 tbsp Baking powder
1/2 tsp Chili powder (optional)
Sugar to taste
1 cup Water
Salt and pepper
1 Corn/maize was introduced to africa from latin america by the portuguese, mainly to provision their slave ships.
2 The grain was quickly accepted because it grew rapidly and undemanding in cultivation.
3 The name "maize" comes from "mahiz", the word used by the caribbean taino indians from whom the europeans probably first learned about the crop.
4 In north american the english settlers were shown it by local indians.
5 "corn" was a general name given to any grain, so they called it simply "indian corn".
6 Columbus noted that maize was "most tasty boiled, roasted or ground into flour".
7 And in southern ghana today a common food is "kenkey", fermented corn/maize flour balls, wrapped in corn/maize leaves and steamed.
8 Akpith, this recipe, is more straightforward.
9 Directions: =========== in a large saucepan, boil the water and then in half of the corn/maize meal and all the soy flour to make a thick porridge.
10 Add the baking powder, chili powder if using and sugar; season.
11 Cook this for 10 minutes over a low heat, stirring constantly.
12 Then remove the pan and set aside to cool for 10 minutes or so.
13 At this point, mix in the remaining corn/maize meal and combine thoroughly, adding water to produce a stiff dough.
14 Now pour enough oil into a pan or wok to give a depth of around 2 inches (5 cms), and heat up.
15 While it is warming mould the dough into balls about 1 inch (2.5 cms) in diameter.
16 With the oil sizzling hot, slide 4 or 5 balls carefully into the pan and cook for 2-3 minutes until they are golden brown.