*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Snacks                           Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Corn/maize meal
      1/2   c            Soy flour
    1 1/2   tb           Baking powder
      1/2   ts           Chili powder (optional)
                         Sugar to taste
    1       c            Water
                         Salt and pepper
   Corn/maize was introduced to Africa from Latin America
   by the Portuguese, mainly to provision their slave
   ships.  The grain was quickly accepted because it grew
   rapidly and undemanding in cultivation. The name
   'maize' comes from 'mahiz', the word used by the
   Caribbean Taino Indians from whom the Europeans
   probably first learned about the crop. in North
   American the English settlers were shown it by local
   Indians. 'Corn' was a general name given to any grain,
   so they called it simply 'Indian corn'.
   Columbus noted that maize was “most tasty boiled,
   roasted or ground into flour”.  And in southern Ghana
   today a common food is 'kenkey', fermented corn/maize
   flour balls, wrapped in corn/maize leaves and steamed.
   Akpith, this recipe, is more straightforward.
   DIRECTIONS: ÿÿÿÿIn 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. Add the baking
   powder, chili powder if using and sugar; season.
   Cook this for 10 minutes over a low heat, stirring
   constantly.  Then remove the pan and set aside to cool
   for 10 minutes or so.
   At this point, mix in the remaining corn/maize meal
   and combine thoroughly, adding water to produce a
   stiff dough.
   Now pour enough oil into a pan or wok to give a depth
   of around 2 inches (5 cms), and heat up.  While it is
   warming mould the dough into balls about 1 inch (2.5
   cms) in diameter.
   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.
   * Source: The World in Your Kitchen - by Troth Wells *
   Typed for you by Karen Mintzias
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