Brief About Apapransa
Apapransa is a local meal with its origin from the Ga Adangbe. It is a meal that is not commonly found outside. It is a rather interesting dish which is delicious too. It can be eaten in the morning or afternoon.
In this article, we will learn how to make apapransa from scratch; that means making the palm nut soup and afterwards, adding the roasted corn flour to it to form a complete dish.
Ingredients for APAPRANSA
- 1 bag of palmnuts
- 1 pound of meat (steamed)
- 3 round large crabs
- Herrings
- 1 onion
- 4 tomatoes
- 3 garden eggs
- 4 scotch bonnet pepper
- 1 tablespoon of ground ginger
- Roasted corn flour
- Red beans (boiled)
What Apapransa Can Be Served With
Apapransa can be served with crab or other fish like salmon or catfish and red beans.
Special Utensils
- Strainer
- Blender
- Mortar and pestle
Steps to prepare APAPRANSA
- Wash palmnuts and pour into a saucepan.
- Add water and some green local peas to it and boil for about an hour. Check if the coat of the palmnut slips off the nut when rubbed with your fingers. (That means it’s ready).
- Pound the palmnuts, add water and sieve by separating the chaff and nuts from the liquid after you have added water.
- Put another saucepan on fire and add your steamed meat with its stock. Also add the tomatoes, chopped onions, tin tomatoes, ginger and salt.
- Sieve the palmnut mixture again into the saucepan on fire and stir.
- Leave it to cook for some time.
- Boil your garden eggs and pepper in another small saucepan.
- Blend the garden eggs, pepper and tomatoes in a blender and sieve it into the soup on fire.
- Let it boil for a while and add your crabs and herrings.
- Allow it to boil for some more time and taste to see if it’s ready.
- If it’s ready, remove from the fire and set aside.
- Put another saucepan on fire and pour some of your palmnut soup into it. Add some crabs and herrings.
- With a wooden spoon, stir in the roasted corn flour into the palm nut soup and stir consistently for some time.
- Leave it to cook for a while.
- When it’s ready, remove from the fire and set aside.
- Dish some into a bowl or on a plate and add some of the boiled red beans to it.
APAPRANSA RECIPE
Equipment
- Strainer
- Mortar and pestle
- blender
Ingredients
- 1 bag palmnuts
- 1 pound meat (steamed)
- 3 large round crabs
- Herrings
- onion
- tomatoes
- 3 garden eggs
- 4 scotch bonnet pepper
- 1 tbsp ground ginger
- Roasted corn flour
- Red beans (boiled)
Instructions
- Wash palmnuts and pour into a saucepan.
- Add water and some green local peas to it and boil forabout an hour. Check if the coat of the palmnut slips off the nut when rubbedwith your fingers. (That means it’s ready).
- Pound the palmnuts, add water and sieve by separating the chaff and nutsfrom the liquid after you have added water.
- Put another saucepan on fire and add your steamed meat with its stock.Also add the tomatoes, chopped onions, tin tomatoes, ginger and salt.
- Sieve the palmnut mixture again into the saucepan on fire and stir.
- Leave it to cook for some time.
- Boil your garden eggs and pepper in another small saucepan.
- Blend the garden eggs, pepper and tomatoes in a blender and sieve itinto the soup on fire.
- Let it boil for a while and add your crabs and herrings.
- Allow it to boil for some more time and taste to see if it’s ready.
- If it’s ready, remove from the fire and set aside.
- Put another saucepan on fire and pour some of yourpalmnut soup into it. Add some crabs and herrings.
- With a wooden spoon, stir in the roasted corn flour into the palm nutsoup and stir consistently for some time.
- Leave it to cook for a while.
- When it’s ready, remove from the fire and set aside.
- Dish some into a bowl or on a plate and add some ofthe boiled red beans to it.
Video
Notes
Nutrition
Editorial
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