Making akassa takes patience. First, dried corn kernels are soaked in water for several days. During this time, friendly bacteria get to work changing the flavour of the corn — a process called fermentation, which also happens when yoghurt is made and when bread dough rises. The fermented corn is then ground into a fine paste and cooked slowly while stirring.
The result is a smooth, soft, slightly tangy food a bit like a thick porridge or dough. It has a mild flavour on its own, which is why it is almost always eaten together with a strongly flavoured sauce — a rich tomato and fish stew, a peanut sauce, or a leafy green soup packed with spices.
Akassa is particularly popular in the coastal regions of Benin, especially around Cotonou and Ouidah. You will find it at family breakfasts, school lunch stalls, and market food corners. Women who make and sell akassa at markets are an important part of local food culture, and some families have their own closely guarded recipes passed down over generations.
Wrapping food in leaves is a very practical and eco-friendly tradition — the leaf keeps the food moist, adds a subtle earthy scent, and means no plates or packaging are needed. When you are done, the leaf simply goes back to the earth.