Ghanian traditional food made with roasted co Apapransa is a local food originating from the Ga Adangbe people of Ghana. This is such a popular food among locals and is hardly found in fancy restaurants.
Apapransa can be served with crab or other fish like salmon or catfish and red beans.
Ingredients:
6 cups of palm nuts
500g of meat (steamed, pre-cooked)
4 large crabs
500g Herrings
1 onion
4 tomatoes, chopped.
4 garden eggs
5 scotch bonnet pepper
1 tablespoon of ground ginger
3 cups Roasted corn flour
1/2 cup Red beans (boiled)
Preparation time: 80 minutes
Serving: 6 persons
Step 1
Wash palm nuts and transfer them into a pot, Add water to cover completely and bring to a boil.
Let it cook for 30-45 minutes, it is ready when the coat of the palm nut slips off the nut when rubbed with your fingers.
Step 2
Using a mortar and pestle pound the palm nuts, add water, and
squeeze out the palm nut thick sauce.
Step 3
Set another pot on heat, add your steamed meat and the stock, a, INGREDIENTS add in tomato, ginger, chopped onions, and salt. Sieve the palm nut mixture again into the pot and stir to combine. Let it cook for 20-30 minutes on low heat as it thickens.
Step 4
Using two cups of water, boil your garden eggs, tomatoes, and pepper in another small pot for 5 minutes. Let it cool
Step 5
Combine the steamed garden eggs, scotch bonnet peppers, tomatoes, and the water and blend to a smooth paste. Sieve into the cooking pot on the fire. Let it boil for 5 minutes. Add your herrings and washed/cleaned crabs Allow it to boil and thicken, add salt to taste, your palm nut soup is ready, remove from heat and set aside.
Step 6
Set another pot on heat, and add some of the cooked palm nut stew. Using a wooden spoon, stir in the roasted corn flour and stir to combine properly. Leave it to cook for a while, stirring in between, It should be ready in 6-8 minutes. To serve, dish some into a plate, add some boiled red beans, some palm nut soup on top, and crab too.
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