Acaçá
Simply speaking, acaçá is kind of porridge made of white corn and served wrapped in a piece of banana leaf. But the importance of this dish is rather religious than culinary. Acaçá is the most important ritual food, used at all Candomblé rituals (Candomblé is a religion originated in Bahia and having its roots in several West African beliefs, indigenous rituals and Roman Catholicism).
The original acaçá used in the rituals contains only corn and some salt, so its taste is quite neutral . The corn grains are soaked in water for several days, then crushed in a mortar, cooked into a thick mush and wrapped in pieces of banana leaves, giving them a shape of elongated pyramid.
Our version of the recipe is enriched with milk and coconut milk. Serve it with dishes containing a sauce, so the acaçá will absorb its taste.
500g (1 lbs 3 oz) white corn beans
2 cups coconut milk
2 cups milk
1 tsp. salt
2 banana leaves
Preparation time: 1 hr. + 12 hrs. soaking the corn beans
Difficulty level: Easy
Servings: 10
Special equipment: Food processor
Ingredients
Preparation
Soak the corn in water for 12 hours.
Meanwhile cut the banana leaves into rectangular pieces of 25x20 cm (10"x 8").
Boil some water in a pot and scald the leaves a few each time for 3-4 seconds, then immediately put them in cold water to stop the cooking process. Let the leaves dry.
Drain the corn grains and process in a food processor.
In a sauce pan mix the corn, the salt, the milk and the coconut milk until blended together.
Cook on a medium-low heat until the mixture thickens.
While the mixture is still hot, put 2 tbsps. on each banana leaf rectangular and wrap it (to learn the technique, watch this). Let cool to room temperature.