flipCinnamon Akasan
Cinnamon Akasan
Why this dish? Before dawn, when the camp awakened and horses were saddled, a hot cornmeal drink warmed the body. Toussaint, a disciplined man who rose early and lived frugally, would have taken this kind of fortifying beverage that served as the first meal throughout the colony.
A liquid porridge of cornmeal, smoothed and flavored with cinnamon, star anise, and a hint of lime zest, sweetened with cane syrup. Drunk hot, in long gulps, in the morning.
The day has not yet risen, and already I offer you something to sustain you. Dilute the cornmeal in cold water so that it forms no lumps, then pour it slowly into the simmering water, stirring constantly. A stick of cinnamon, a little anise, the zest of a country lime, and cane syrup to sweeten it. Drink it scalding: a soldier with a warm belly carries his musket better than one who marches on an empty stomach.
- •Fine cornmeal — a few spoonfuls (base, thickener)
- •Water — a large pot (liquid)
- •Cinnamon (bark) — one stick (flavor)
- •Star anise — one star (flavor)
- •Lime zest — a little (freshness)
- •Cane syrup — to taste (sweetener)
Cinnamon Akasan
A liquid porridge of cornmeal, smoothed and flavored with cinnamon, star anise, and a hint of lime zest, sweetened with cane syrup. Drunk hot, in long gulps, in the morning.
Why this dish? Before dawn, when the camp awakened and horses were saddled, a hot cornmeal drink warmed the body. Toussaint, a disciplined man who rose early and lived frugally, would have taken this kind of fortifying beverage that served as the first meal throughout the colony.
The day has not yet risen, and already I offer you something to sustain you. Dilute the cornmeal in cold water so that it forms no lumps, then pour it slowly into the simmering water, stirring constantly. A stick of cinnamon, a little anise, the zest of a country lime, and cane syrup to sweeten it. Drink it scalding: a soldier with a warm belly carries his musket better than one who marches on an empty stomach.
Ingredients (period version)
- Fine cornmeal — a few spoonfuls (base, thickener)
- Water — a large pot (liquid)
- Cinnamon (bark) — one stick (flavor)
- Star anise — one star (flavor)
- Lime zest — a little (freshness)
- Cane syrup — to taste (sweetener)
Ingredients
- Fine cornmeal (or part cornstarch) — 60 g (base, thickener)
- Water — 1 litre (liquid)
- Milk (optional) — 200 ml (creaminess)
- Cinnamon stick — 1 (flavor)
- Star anise — 1 (flavor)
- Lime (zest) — 1 (freshness)
- Cane sugar or syrup — 3 tbsp (sweetener)
- Pinch of salt — 1 (balance)
Method
- Mix the cornmeal with 250 ml cold water until smooth and lump-free.
- Bring the remaining water to a simmer with the cinnamon, star anise, and lime zest.
- Pour the cornmeal mixture in a stream into the flavored water, whisking constantly.
- Simmer over low heat for 8–10 min, stirring, until thickened to a coating consistency (not pasty).
- Add milk if using, sweeten with cane syrup, add a pinch of salt, remove spices.
- Serve very hot in bowls; it is drunk rather than eaten.
How it was made : Akasan (or akasan/chanm-chanm in some regions) descends from West African cereal porridges, adapted to American corn. A breakfast drink-meal throughout the Caribbean, it was prepared in a large canari and sweetened with cane syrup, a ubiquitous byproduct of Saint-Domingue's sugar plantations.
The contemporary twist : Served cool as a "Creole horchata" over ice in summer, dusted with a veil of cinnamon, in a tall glass.
Toussaint Louverture · Charactorium
