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Haitian Akasan recipe

Haitian Akasan

215kcal
5 from 1 vote
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Prep 10 minutes
Cook 20 minutes
The original Tano people created the first Haitian Akasan recipe from corn.
Servings 8 People
Course Breakfast, Drinks
Cuisine Caribbean, Haitian

Ingredients

  • 2 cups fine cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 6 cups water
  • 1 cinnamon stick (optional)

Equipment

  • Large mixing bowl
  • Whisk or spoon
  • Non-stick griddle or skillet
  • Spatula

Method

  1. In a large bowl, whisk together the cornmeal, flour, sugar, and salt.
  2. Add the vanilla extract and water to the bowl and whisk until smooth.
  3. Add the cinnamon stick to the mixture (if using).
  4. Let the mixture sit for at least 1 hour to allow the cornmeal to soak up the water.
  5. Add vanilla extract, evaporated milk and sugar.
  6. Serve warm as porridge or chill and serve as a cornmeal beverage.

Nutrition

Serving1gCalories215kcalCarbohydrates48gProtein3gFat1gSodium158mgPotassium67mgFiber2gSugar16g

Notes

Tips and Tricks

 
To prevent lumps in the batter, gradually whisk in the water instead of adding it all at once.
For a sweeter version, add more sugar or honey to taste.
Akasan can be served with various toppings such as fresh fruit, jam, or whipped cream.
If the batter is too thin, add a little more cornmeal or flour to thicken it up. If it's too thick, add a little more water.

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