A little chilly and windy this morning. Time for some good homestyle breakfast – Wheat Akasan
This is a repost – so well worth it this morning.
I am back to my old self again with making healthy breakfast. So proud of myself! I have done another version of Akasan with wheat (Wheat Akasan or Aksasan de Ble), which I totally forgot about. Wheat Akasan and same as the original version of Akasan made with corn is another healthy breakfast from Haiti and maybe other Caribbean Islands as well.
It fascinates me when I chat with people from different cultures and realize the similarities we have with foods and the different ways we cook. People from Europe, Latin America, and other Caribbean islands have many similar dishes prepared with the same ingredients but cooked different ways.
I take lots of pleasure cooking foods I remember eating when I was much younger. There are so many of them, and it is a challenge to keep remembering and finding the ingredients. When I remember, I love sharing and bring back old comfort foods that made us strong. And, this time, I am sharing Wheat Akasan.
Wheat Akasan or Akasan de Ble is made with cracked or whole wheat that has been soaked, boiled, mixed with milk and then puree in a blender until creamy. Just that simple! Whole milk and evaporated milk are the other two main ingredients with coconut milk being optional. I enjoy Wheat Akasan with coconut milk because the flavor is super delicious. And of course with the traditional spices, cinnamon, star anise, nutmeg and ginger powdered and pure vanilla extract. Such an excellent and delicious breakfast meal for the days you feel like trying something new.
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Wheat Akasan (Akasan de Ble)
- 2/3 cup wheat cracked or whole
- 4 cups water
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp powdered ginger
- 2 - 3 whole star anise
- 2 1/2 cups whole milk
- 2 cups evaporated milk
- 1/2 cup coconut milk - optional
- 1/2 cup sugar
- 1 1/2 tsp pure vanilla extract
- In a large bowl, add wheat, water and soak for 45 minutes to 1 hour. Add to a large pan with anise, cinnamon, nutmeg and ginger and bring to a boil over medium to high heat uncovered. Once it starts to boil, reduce to medium heat and cook 15 minutes covered with lid slightly ajar. Once water has almost evaporated, remove from heat. Remove star anise. Add whole milk, and mix to incorporated completely. Add to a blender and puree at high speed until creamy. Strain liquid twice using a strainer and discard residue. Add evaporated milk, coconut milk if using, sugar and vanilla extract. Return to heat and bring to boil. Boil mixture not more than 5 minutes stirring occasionally. Remove from heat and serve hot or cold. Wheat Akasan should be thick, creamy and still drinkable.
- Note: updated Wheat Akasan recipe from Fine Haitian Cuisine by Mona Cassion Menager.