How to prepare Apapransa

HOW TO PREPARE APAPRANSA

Original Apapransa Recipe is what the family needs for Thanksgiving and dinner. It’s an amazing dish and you won’t regret making it.

In this article we will learn how to make Apapransa with or without Palm Nut Soup. Let’s get started

Aprapransa, originally called ‘Akplijii’ is a Ghanaian GaDangme dish prepared by heat mixing roasted corn flour with a sacred GaDangme soup called ‘Palm Nut Soup.

 

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INGREDIENTS NEEDED ON HOW TO PREPARE APAPRANSA

WITHOUT PALM NUT SOUP:

1 cup roasted cornmeal

3 Onions, chopped

1 Tomato

2 chili Peppers

Momoni (fermented, stinky or stockfish)

3 teaspoons powdered shrimps

1/4 tablespoon deboned herrings

1 smoked salmon

Half cup Palm oil

2 to 3 Precooked Crabs

Seasoning powder

Salt to taste

 

 

DIRECTION ON HOW TO PREPARE APAPRANSA

1. In a cooking pot, add palm oil. Place on a medium heat and add the fermented fish and fry for about 2 minutes.
2.  Add in some sliced onions, fry till translucent and soft
3. Blend the pepper and onions until smooth then add to pot. Stir and let it cook until all the water evaporates.
4. Dice or slice in the tomato and stir. Immediately add the deboned herrings. Stir and let it cook.
5. Add the smoked mackerel and shrimp powder. Add the crabs. Add in the seasoning salt and adjust salt to taste
6. Allow stew to cook for 10 minutes, stirring continuously.
7.  Take out the crabs and scoop some of the stew into a bowl and set aside.
8. Add 1/2 cup water to the stew in the pot. Cover and bring to a boil. Fetch some of the boil mixture aside.
9. Take your roasted corn flour and gently add while stirring continuously with a wooden ladle
10. 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) until it’s well incorporated.  Cook for about 10 minutes
11. Add your crab and extra stew. Serve.

 

INGREDIENTS

USING PALM NUT SOUP:

1 cup palm nuts

1/2 kg  meat(any meat of choice)

5 pieces crabs(optional)

2 medium fresh tomatoes

1 smoked salmon

3 large onions

5 pieces medium-sized garden eggs(optional)

5 bonnet of chili pepper

4 garlic gloves

1 inch ginger root

Seasoning powder or cubes

Warm water

 

 

DIRECTION ON HOW TO PREPARE APAPRANSA

Wash palm nuts thoroughly with clean water in a large bowl

Place nuts in a large cooking pot. Pour enough water to cover and boil under high heat for about 20- 30 minutes until its soft and tender.

Drain water from nuts when cooked and pour into a mortar. Pound nuts with pestle until all the covering of the palm nuts fall off.

Pour the pounded mixture into a bowl. Pour enough warm water to mix. Take the fiber part of the mixture bit by bit and squeeze the liquid out

 Then using a colander, drain the liquid from the fiber and nuts. Set liquid aside

Wash meat and cut into smaller pieces and place into cooking pot.

Peel and wash ginger, garlic, pepper  and onions. Blend ingredients together until smooth.

Pour the blended mixture over the chopped meat.

Add seasoning and salt. Cook meat for about 10 minutes. Add crabs if using

Add fresh tomatoes, garden eggs and 1 onion to cooking pot.

Cover with lid and allow them to cook until soft

Pour the palm liquid over meat and gently stir.

Remove the tomatoes, onions, garden eggs and pepper. Blend and add to soup. Adjust salt

Put another saucepan on fire and pour some of your palm nut 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.

 Cook for about 15 minutes.

 When it’s ready, remove from the fire and set aside.

Dish some into a bowl or on a plate.

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

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HOW TO PREPARE APAPRANSA

Rating: 5.0/5

( 1 voted )

Serves: 1 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 100 calories 1 gram fat

Ingredients

WITHOUT PALM NUT SOUP:
1 cup roasted cornmeal
3 Onions, chopped
1 Tomato
2 chili Peppers
Momoni (fermented, stinky or stockfish)
3 teaspoons powdered shrimps
1/4 tablespoon deboned herrings
1 smoked salmon
Half cup Palm oil
2 to 3 Precooked Crabs
Seasoning powder
Salt to taste

Instructions

• In a cooking pot, add palm oil. Place on a medium heat and add the fermented fish and fry for about 2 minutes.
• Add in some sliced onions, fry till translucent and soft
• Blend the pepper and onions until smooth then add to pot. Stir and let it cook until all the water evaporates.
• Dice or slice in the tomato and stir. Immediately add the deboned herrings. Stir and let it cook.
• Add the smoked mackerel and shrimp powder. Add the crabs. Add in the seasoning salt and adjust salt to taste
• Allow stew to cook for 10 minutes, stirring continuously.
• Take out the crabs and scoop some of the stew into a bowl and set aside.
• Add 1/2 cup water to the stew in the pot. Cover and bring to a boil. Fetch some of the boil mixture aside.
• Take your roasted corn flour and gently add while stirring continuously with a wooden ladle
• 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) until it’s well incorporated.  Cook for about 10 minutes
• Add your crab and extra stew. Serve.

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