Acassan

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I was walking in the super market when I stumbled upon a brand name I was very familiar with in Haiti : “Madame Gougousse”. It’s funny how the little things that you’d pay no mind to in your country suddenly become a hidden treasure that’s found overseas.
Once you spot it, you just want to have a taste of what used to be…

Acassan, an interesting word. All the information I could find on it was from  Wikipedia. So, I learned today that Madan Charlotte  (a voodoo lwa that so happens to be French and of no African decent)  is very fond of Acassan and any  creamy/viscous like beverages. Now while researching this, I kind of got carried away reading. I thought it was fun to learn. It really has nothing to do with the Acassan origin (which happens to be from the Tainos indians) but again, it was fun to read:

misscharlotte2ayiti

The spirit of Miss Charlotte came from a French Kreyol woman during colonial times who practiced Vodou and spiritual work. Charlotte is one of the lwa known as the “French Mysteries,” because those possessed by these lwa will speak impeccable French as if it is their birth tongue. This is an interesting characteristic of Charlotte and the spirits called “French Mysteries. Charlotte is a lwa who rarely shows up at Vodou ceremonies, but when she does it is a sight to behold! You could be from another side of the world with your own unique language and suddenly, when Charlotte comes through possession, you’ll be speaking flawless french! Perfect French, as If you grew up speaking it from birth! She is a lwa of European origins although many lwa are African in origin and so is the Vodou faith Itself. Charlotte Is girly, fussy, coquettish and can be demanding, much like Erzulie Freda and she enjoys fancy offerings. She loves those who treat her with a refined and upscale manner. She works with those that she favors and those who achieve her high standards of service, not just with anyone. Her offerings include very fine elegant drinks and foods. Such as cream drinks, liqueurs, and Clairin, a raw rum.

That’s when I remembered that Acassan is actually considered a beverage. Most people would drink it in a cup instead of a bowl. And there you go, cook some Acassan- a creamy and hot beverage considered very fine and elegant

References:
http://erzulieredeyes.wordpress.com/2011/01/25/mademoiselle-charlotte-a-french-mystery/http://erzulieredeyes.wordpress.com/2011/01/25/mademoiselle-charlotte-a-french-mystery/

Preparation time: Only 15mns
Serves 4 or more

Ingredients:

  • 4 cups of water
  • 1 cup of water
  • 1 cup of Acassan (Yellow Corn Flour)
  • Sugar (or refined cane juice) , star anise and cinnamon to taste
  • A dash of salt
  • A hint of lime zest (grate the skin of a lemon)
  • 1 tsp of vanilla extract
  • 1 can of evaporated milk (optional)

Directions:

  1. Boil your star anise, lime zest and cinnamon in  4 cups of water for 5 mns
  2. In a separate bowl, mix your Acassan with 1 cup of cold (or room temperature) water. Add your dash of salt.
  3. Pour the cold mixture in the boiling water and stir for only 5 mns. Add the vanilla extract.
  4. Serve warm with milk and sugar ( or refined cane juice) . Each guest adds the quantity of their choice

I usually have mine with little pieces of bread mixed in there while still warm for breakfast.
Other people may enjoy it cold as a drink.
Very versatile!70

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Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

10 thoughts on “Acassan

  1. Hi thanx for visiting my blog! I’ve never heard of Acassan but I know Charlotte drinks Kleren like many of the lwa do. There is a Charlotte that is said to be European and then there are vodouisants that say she is from the “Haitiens Metis” the mixed African/kreyol peoples of Haiti. I think I’ll try this recipe it looks delicious!! Thank you!

    1. Oh it was interesting and fun reading your lines and your artwork … WOW! Marvelous. It’s funny how just a meal brought me to your site. That’s the power of food. It brings people together and it’s lovely.
      I’ll make sure to stop by and read some more of your lines. I’m a painter myself!
      You should definitely try the Acassan, it’s so rich, creamy and yummy! I have yet to meat someone who didn’t enjoy it

  2. Will be making it tomorrow morning! Yummm 🙂 Merci pour la recette! 1st time on your page and I’m loving it.. Je pense que je vais essayer tout tes plats 😀 keep it uppp 😉

  3. This is a childhood favorite food I grew up eating every weekend! To find the recipe is priceless!! Looking forward to making this and sharing with my sister and her family/

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