How to make Apapransa without Palm nut soup

This dish is made by combining roasted corn meal and palm nut soup.

Apapransa, a Ghanaian delicacy is basically made of roasted cornmeal which is mostly eaten with palm nut soup. In this case, we are giving you an alternative preparation method where palm nut soup won’t be necessary.

Cooking time

40 minutes

Recipe category

Main meal

Recipe cuisine

Ghanaian dish

Cooking method

Boiling / Frying

Recipe Yield

4 servings

Ingredients

Roasted corn meal

Red oil

Tomatoes, Pepper, Onion, Ginger, Garlic

Salt

Salted fish (koobi)

Dried/smoked fish (herrings might best suit it)

Eggs, crab, snail (for garnishing)

Instructions

Blend the pepper together with onion, pepper, garlic and ginger as you put a considerate amount of red oil in a pot to heat.

2. Pour the blended pepper in the red oil to simmer and add some blended fresh tomatoes five (5) minutes after you put in the garlic, ginger, pepper and onion.

3. Prepare your cornmeal by pouring a desirable amount into a bowl while you wait for your red oil sauce to cook

4. Wash your dry or smoked fish breaking them into smaller pieces then pour into the sauce to boil. Add some salt and any other preferred spice to taste.

5. Empty the cornmeal into the sauce bit by bit with a wooden ladle and keep stirring until the mixture is uniform. This is to avoid the “Apapransa” from getting too thick.

6. Add some red oil while you keep stirring till you achieve the level of softness you want. Let it simmer for 2 minutes on low heat.

Your Apapransa is ready. Serve with some boiled egg, crab or snail!