How to make Corn Akasan or Porridge
Corn Akasan or Porridge is creamy, delicious, and easy to make for a healthy breakfast. Start your day with a healthy bowl of yumminess.
Making corn porridge manually is time-consuming. But if you have some white corn flour at home, you can make corn porridge without too much time and effort.
When I was a kid, my mother made me cornmeal porridge for breakfast. She would cook it on the stovetop until it was thick and creamy and serve it with butter. It’s still one of my favorite dishes to this day, so I thought I’d share how to make it!
One aspect of our everyday life has changed drastically. Foods consummation is much different from many years ago. We keep looking for efficient ways to save on time while sacrificing our health. The way we consume already made foods or quick meals has allowed us to spend more time on other things. But we are still not eating properly in the morning. Savoring a cup of Akasan will leave you feeling healthy and full of energy.
The Akasan or AK 100 is a milky, creamy drink made with very ripe corn kernels or broken dry corn kernels that are soaked overnight in water, drained, rinsed, boiled, pureed and strained. Who has time for this long process? Nowadays Akasan flour can be found in many West-Indians/Caribbean markets. The Akasan or cornflour is the quickest way to make this fantastic breakfast.
A favorite porridge for a healthy breakfast
This is one of my favorite hot breakfasts. It’s healthy and tasty, easy to make, a good source of fiber, and can be used to use leftover cornmeal. You can add more or less water depending on how thick or thin you like. It’s very versatile: you can make it with any cornmeal (white cornmeal will give you a lighter porridge) or substitute polenta for the grits if that’s all you have in your pantry. Once made, it will keep refrigerated for up to 5 days—you can enjoy this dish several mornings without having to cook anything again each day!
You can also add fresh or dried fruits and even nuts if you prefer; honey as a sweetener if desired; even chocolate chips!
Ingredients needs for corn akasan
- Whole milk
- Evaporated milk
- Akasan or corn flour
- Cinnamon stick or ground cinnamon
- Whole star anise
- Ground nutmeg
- Coconut milk
- Vanilla extract
- Salt
- Sugar to taste
Corn Akasan is a typical creamy milky drink served in Haiti for breakfast. It is very fulfilling and healthy. The akasan flour (corn flour) is cooked in milk, coconut milk, and spices. It is similar to regular corn porridge, but it has a thicker consistency. What better way to start the day, than with a delicious cup of Corn Akasan. Make is the night before to enjoy in the morning if press for time.
Enjoy,
Corn Akasan or Corn Porridge
Ingredients
- 2 cups whole milk
- 2 – 12 oz cans evaporated milk
- 1 cup akasan or corn flour
- 2 – 3 cinnamon stick or 1/4 tsp ground cinnamon
- 2 – 3 whole star anise
- 1/3 ground nutmeg
- 1 – 12 oz can coconut milk
- 1 tbsp vanilla extract
- 1/8 tsp salt
- Sugar to taste
Instructions
- In a large pot over low to medium heat, add whole milk and evaporated milk. Bring to a boil and add akasan (corn flour) and whisk until all combine and there are no lumps. Add remaining ingredients with the exception of the sugar and bring to a boil. Continue to stir or whisk mixture to avoid any lumps to form. Add sugar to sweeten to taste. If mixture is too thick to your liking, add regular milk. Serve hot.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
