Haitian Akasan Recipe is a Haitian drink that’s both nourishing and tasty, especially when made with ingredients fresh from the local farmer’s market. During my food tour in Haiti, I had the incredible opportunity to try this unique beverage, which is often enjoyed for breakfast or as a comforting treat.
Early in the morning, our group went to a few farmer’s markets where sellers sold fresh food. This is where I learned how much using local products can improve the taste of the Haitian Akasan Recipe. There was a lot of fresh grain available, which is what Akasan is made of. The sellers said that this cornmeal is made from locally grown corn, and the freshness of it helps the Akasan taste rich and real.
Cinnamon sticks are another important part. I learned that cinnamon grown close to home has a better flavor and more pleasant smell than cinnamon you might find in a store. This strong cinnamon gives the Haitian Akasan Recipe a delicious, warming taste that’s great for starting the day.
We also learned on the tour that adding all-purpose flour, sugar, and a pinch of salt to fine cornmeal makes the drink feel better and taste sweeter. Another important ingredient is vanilla extract, which gives the strong cinnamon a faint floral note. When compared to store-bought mixes, using pure vanilla extract made locally makes a big difference in taste.
It was great to try the Haitian Akasan Recipe in a place that stress using fresh, local products. The texture of the drink was thick and smooth, and the sweetness was just right. It was interesting to see how the locals make it from scratch, carefully cooking the blend until it was just right.
When I tried Akasan made with vegetables from the farmers’ market, it really made me realize how important it is to use fresh, local foods. They not only make the recipe taste better, but they also help the local business and make cooking more environmentally friendly.
During this part of the food walk, we didn’t just enjoy a tasty drink; we also learned about how the community works to keep their food traditions alive through farming in the area. The Haitian Akasan Recipe is a great example of how you can improve on classic dishes by getting the right ingredients from the right places.
Ingredients For the Haitian Akasan Recipe
Fine Cornmeal
Fresh Milled Flour
Raw Sugar
Salt
Vanilla Extract
Water
Cinnamon Stick
Cooking Instructions For the Haitian Akasan Recipe
- In a large bowl, whisk together the cornmeal, flour, sugar, and salt. Add the vanilla extract and water to the bowl and whisk until smooth. Add the cinnamon stick to the mixture (if using).
- Let the mixture sit for at least 1 hour to allow the cornmeal to soak up the water. Add vanilla extract, evaporated milk and sugar.
- Serve warm as porridge or chill and serve as a cornmeal beverage.
Foods Most Eaten by Haitian Locals
Haitian cuisine reflects African, French, Taino, and Spanish culinary traditions. Another staple food in Haitian households is “diri ak pwa,” or rice and beans, consisting of black, red or white beans with spices and typically meat or fish. Griot (marinated and fried pork) is a popular dish served with “banan peze,” fried plantains, and pikliz (spicy pickled vegetable slaw). This is a popular combination at gatherings and celebrations.
Another popular dish is legim, a stew of vegetables that combines spinach with chayote, eggplant along with other vegetables and is usually cooked with meat or seafood and served with rice. A comforting meal on weekends is “bouillon,” a thick soup with beef, plantains, yams and other vegetables. For breakfast, “akasan,” a warm cornmeal porridge with milk and cinnamon, is a popular breakfast option.
Street food is also a staple in Haitian cuisine, with vendors selling various snacks. Pate is a flaky pastry filled with meat, fish or vegetables that is usually eaten on the go, and fritay is a platter of fried foods that include plantains, malanga, and sometimes seafood. Soup joumou, a pumpkin soup eaten on New Year’s Day to celebrate Haitian independence, is symbolic and popular. Together these dishes reflect the diversity and richness of Haitian food culture that reflects its people’s resilience and creativity.
5 Essiential Ingredients for Haitian Food
Epis (Haitian Seasoning Base): Epis may be the main ingredient of Haitian food preparation – a vibrant blend of herbs, spices and vegetables that marinate meats and flavor stews, sauces and rice dishes. Made with garlic, scallions, bell peppers, onions, parsley, thyme and quite often Scotch bonnet peppers, epis is crucial to Haitian food. It is often made in large batches and stored for use in everyday cooking.
Scotch Bonnet Peppers: Scotch bonnet peppers are an essential ingredient in Haitian food preparation, because of their heat and fruity flavor. They are used in pikliz (a spicy pickled vegetable relish), marinades and soups. The pepper is a component of the bold flavors of Haitian food.
Plantains: A staple in Haitian cuisine, plantains are fried, boiled or mashed in various dishes. They are usually a side dish or snack. A popular dish is “Banan peze,” or twice-fried plantains, and “bouyon” may consist of plantains in a broth with meat and vegetables. Plantains provide a starchy, slightly sweet accompaniment to meals, and help temper the heat in many dishes.
Rice: Rice is a staple item in Haitian diets, often served with beans, vegetables or meats. Favorite dishes include “diri ak djon djon” (black mushroom rice) or “diri ak pwa” (rice with beans). Many traditional dishes are served on rice that absorbs the flavors of sauces and stews.
Thyme: Thyme is a common herb used in Haitian cooking, giving dishes an extremely earthy and aromatic note. It is used in epis, soups, stews, and meat marinades. Its subtle yet strong taste goes well with the strong flavors and spices of Haitian food and is an essential item in the Haitian pantry.
FAQ For the Haitian Akasan Recipe
Q: What is the Haitian Akasan recipe and what are its main ingredients?
A: The Haitian Akasan recipe is a traditional Haitian dish that is often enjoyed as a breakfast or snack. This creamy cornmeal porridge is made primarily from cornmeal, milk, sugar, and spices, which create a warm and comforting meal. The cornmeal is typically cooked in a mixture of water and milk until it reaches a smooth and creamy consistency. The addition of cinnamon and vanilla gives the dish its distinctive flavour, making it both sweet and aromatic. Akasan can be served warm or chilled, and it’s a popular choice for families, particularly for children, due to its nutritional benefits and satisfying texture.
Q: How do you prepare the Haitian Akasan recipe to achieve the right consistency?
A: To prepare the Haitian Akasan recipe with the perfect consistency, it is crucial to pay attention to the cooking process. Start by combining cornmeal with cold water to create a slurry, which helps prevent lumps from forming during cooking. Gradually add this mixture to a pot of boiling water and milk, stirring constantly to ensure the cornmeal blends smoothly. The key is to cook the mixture on low heat while stirring continuously until it thickens, usually about 15 to 20 minutes. If it becomes too thick, you can adjust the consistency by adding more milk or water until you achieve your desired creaminess.
Q: Can the Haitian Akasan recipe be made in advance and stored for later use?
A: Yes, the Haitian Akasan recipe can be made in advance and stored for later consumption. Once prepared, allow the Akasan to cool down before transferring it to an airtight container. You can refrigerate it for up to three days, making it a convenient option for meal prep. When you’re ready to eat, simply reheat the Akasan on the stovetop or in the microwave, adding a splash of milk to restore its creamy texture. This makes it an excellent option for busy mornings when you want a quick and nutritious meal.
Q: What variations can be made to the Haitian Akasan recipe for different tastes?
A: The Haitian Akasan recipe is quite versatile, allowing for numerous variations to suit different tastes. For a richer flavour, consider adding coconut milk instead of or in addition to regular milk, which gives the dish a tropical twist. You can also enhance the sweetness by incorporating different sweeteners such as honey or maple syrup, or even adding fruit like bananas or mangoes for a fresh touch. Additionally, spices such as nutmeg or cardamom can be introduced to provide a unique flavour profile. These adaptations ensure that you can enjoy Akasan in various delicious ways.
Q: Is the Haitian Akasan recipe suitable for special diets, such as gluten-free or vegan?
A: Yes, the Haitian Akasan recipe can be easily adapted for special diets like gluten-free or vegan. Since the main ingredient is cornmeal, which is naturally gluten-free, you can enjoy it without worry. For a vegan version, simply substitute dairy milk with plant-based alternatives such as almond milk, coconut milk, or oat milk, and use a vegan sweetener like agave syrup instead of sugar. These adjustments maintain the flavour and texture of the dish while making it suitable for those with dietary restrictions. This makes Akasan a delicious and inclusive option for a wide range of dietary needs.
Haitian Akasan
Equipment
- large mixing bowl
- Whisk or spoon
- Non-stick griddle or skillet
- Spatula
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)
Instructions
- In a large bowl, whisk together the cornmeal, flour, sugar, and salt.
- Add the vanilla extract and water to the bowl and whisk until smooth.
- Add the cinnamon stick to the mixture (if using).
- Let the mixture sit for at least 1 hour to allow the cornmeal to soak up the water.
- Add vanilla extract, evaporated milk and sugar.
- Serve warm as porridge or chill and serve as a cornmeal beverage.
1 comment
The haitian akasan recipe was a pleasant surprise. It made for a nice, comforting drink, and I enjoyed the overall taste. A good choice when you want something warm and satisfying.