Non Traditional Apapransa: Made Easy

Enjoy this non traditional Ghanaian apapransa made easy for you to try by our recipes contributer, Kendolf Events.
Roasted corn meal
3 Onions(more)
1 Tomato
2-3 Peppers
Momone (fermented, stinky or stock fish)
Powdered shrimps
Deboned herrings
Smoked salmon
Palm oil
Precooked Crabs(clean and cook with salt and water)
Seasoning salt(optional)

Method of Preparation
Add some palm oil to your pot, add the *fermented fish* and fry on a moderate heat
Add in some sliced onions, fry till translucent
Blend the pepper and onions, then add
Stir and let it cook for about 5mins or when all the water evaporates
Dice or slice in the tomato and stir.
Immediately add the deboned herrings
Stir and let it cook. Not forgetting to stir occasionally
When the tomato is almost done cooking and the smoked mackerel
Add the shrimp powder
Add the crabs
Add in the seasoning salt and salt to taste
When the stew is fully cooked, about 20 minutes, take out the crabs and scoop some of the stew and set aside.
Add some water to the stew in the pot, taste for salt.
Cover and bring to a boil
Divide and Set some of the boiled base on the side
Take your roasted corn flour and gently add into the base while stirring continuously like you will do to konkonte.
You will alternately add the flour and the soup you set on the side(a bit of corn flour and a bit of the sauce in turns), untill it’s well incorporated
When you run out of the base you can add water to your desired consistency.

The doneness of this will depend on the quantity of the food itself. 15min-1hr. When this food is cooked thoroughly you will not taste the raw flour just like banku. Remember the corn is already roasted so it don’t take that much time to cook.
Add your crab and extra stew, you can add red beans if you like. Enjoy.

Recipe is by kind courtesy of Kendolf Events

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