Apapransa is a local meal with its origin from the GaAdangbe. It is a meal that is not commonly found outside. It is a ratherinteresting dish which is delicious too. It can be eaten in the morning orafternoon.
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Mortar and pestle
scotch bonnet pepper
Roasted corn flour
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.
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.
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