Delicious Akasan aka AK100 - Haitian cornflour porridge that's served for breakfast - dairy free, vegan
Servings 4 servings
- 1 cup of yellow corn flour
- 4 cups of water
- 3 star anise
- 2 cinnamon sticks
- ½ cup of almond milk or other plant based milk
- 1 tsp of vanilla extract
- ¼ tsp of nutmeg
- ¼ tsp of pink salt
- Sweeten with coconut sugar or other low GI sugar to taste
Bring the 4 cups of water to the boil with the star anise and cinnamon sticks for roughly 10 minutes until the water is slightly reddish-brown in colour.
Mix the cornflour with 1 cup of water into a paste.
Reduce the saucepan with boiling water to low, then carefully pour the cornflour mixture into the pan while stirring to avoid any lumps.
Simmer for another 7 minutes, continuing to stir until it thickens slightly.
Remove the saucepan from the stove and pour in the almond milk, nutmeg, pink salt and vanilla extract
Discard the star anise and cinnamon sticks
Sweeten according to taste
Serve hot or cold
- Bring the water to boiling point. When adding the cinnamon sticks and star anise make sure the water is boiling before moving onto the next step. You should be able to smell the spices!
- Mix the cornflour with 1 part water. You want to make a paste first before adding any cornflour. This is done to avoid your Akasan from becoming lumpy. Remember to stir continuously as you add the paste to the saucepan.
- Plant based milk. The original recipe calls for animal milk (evaporated milk) so feel free to use almond milk instead
- Sweeten to taste. I only used about ¼ or ⅓ of a cup of coconut sugar. Sweetness is really down to the preference of the individual, so you decide!
Calories: 121kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 87mg | Fiber: 3g | Sugar: 1g | Calcium: 107mg | Iron: 1mg