Russian 
Russian Information Network
Desserts Meat Seafood Beverages Appetizers Poultry Batch
 About project
 Recipes
     Appetizers
     Salads
     Sauces & dressings
     Soups & broths
     Main dishes
     Side dishes
     Pizza
     Sandwiches
     Beverages
     Desserts
     Batch
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line
 Recipes > Appetizers > Search results
Appetizers

Akpith (corn/maize & bean flour snack)

Ingredients:
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
Oil
Salt and pepper

Directions:
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.
 
rating: to discuss in forum * ? 
       1, 2, 3 rolls
       4-cheese mexican tortilla appetizers Photo
       5 cup salad
       7 grain corn muffins
       A bevy of bagels
       A dilly of a dip
       A tasty turkey loaf
       A what to do with all those zucchini bread
       Aaktay
       Aberffraw cakes(welsh)
       Abm foolproof cheese & oat bread
       Abm foolproof maple oat bread
       Abm foolproof rice bread
       Abm foolproof white bread
       Abm mustard wheat rye
       Abm sourdough beer bread
       Abm sourdough dill and onion rye
       Abm whole wheat bread
       Abm-eggnog bread
       About bagels -- general directions 1 a
       About bagels -- general directions 1 b
       About bagels -- general directions 2 a
       About bagels -- general directions 2 b
       About bagels -- general directions 3 a
       About bagels -- general directions 3 b
       About bagels -- general directions 4 a
       About bagels -- general directions 4 b
       About bagels -- general directions 5
       About quick breads
       About yeast breads - baking tips
       About yeast breads - ingredients
       About yeast breads - yeast doughs
       Abracadabra ritz bars Photo
       Accidental whole wheat herb bread
       Aceitunas a la sevillana
       Achot (garlicky farmer`s cheese with walnuts)
       Acorn squash with cranberry filling
       African american meatballs
       After holiday ham biscuits
       Aggie`s irish soda bread
       Aiken county corn bread dressing
       Air-dried prosciutto roll-ups
       Airy white bread
       Akpith (corn/maize & bean flour snack)
       Alabama corn sticks
       Alaska sourdough pancakes
       Alaska sourest dough
       Alaskan salmon spread Photo
       Albuquerque corn-bread stuffing
       Ale bread
 1  2  3  4  5  6  7  8  9  10 >> 24
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru
Our button:
   
Copyright © RIN 2001- favorite tv shows and classic movies * Feedback