Akpan

Preparation

1. In a large bowl, mix the cornmeal with 1 cup of water, stirring thoroughly to create a smooth paste without lumps. If using fermented corn starter, mix it into the cornmeal paste now, which aids in the fermentation process and creates the characteristic tang of akpan.
2. Cover the bowl with cheesecloth and leave at room temperature for 2-3 days to allow fermentation to occur, stirring once or twice daily. The mixture will develop a slightly sour smell and tangy taste as the fermentation progresses. This fermentation process is essential to akpan's distinctive flavor.
3. After fermentation, bring 1 cup of water to a boil in a large pot, then slowly add the fermented cornmeal mixture while stirring constantly to prevent lumps from forming. Cook over low heat, stirring frequently, for 30-40 minutes until the mixture becomes very thick and smooth, turning a pale yellow color.
4. Add the salt and sugar if using, then spread the cooked akpan onto a clean, flat surface lined with parchment paper, smoothing it to about 0.5 inches thick. Allow it to cool completely to room temperature, then refrigerate for at least 2 hours until completely set and firm. Cut into squares or portions and serve cold.