Akassa

Whisk fermented corn dough with cool water until smooth and pourable.

Cook the mixture over medium heat, stirring steadily as it thickens into a glossy paste.

Beat in a little cassava starch and salt for a firm, elastic texture.

Spoon the hot paste into banana leaves or small bowls and wrap tightly.

Let the akassa set until sliceable, then serve with pepper sauce and fish.