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Apraprasa (Full with palm nut soup )

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INGREDIENTS :

-Palm nut extract
-Dried fish( Any preferred meat can be added)
-Crab( as in the traditional way of garnishing the meal)
-Roasted cornmeal flour
-Veg ( onions, pepper, ginger, garlic, tomatoes)
-Salt and seasons of choice

STEPS:
-prepare the meat or fish to be used
-season with your choice of seasons, add blended onions+garlic+ginger if preferred
-Add salt to tatse
-Allow meat/fish to steam for about 5-10 min
-Blend tomatoes and pepper and (more onions for flavour optional )
-Add to the steamed meat
-Dilute palm nut extract with warm water and bring to a boil.
– Dilute and melt the palm extract in warm water.
– Strain the palm nut extract to meat.
-Add crab after about 5 mins.
-Allow soup to boil/ cook for 15- 25min [Normally ready when the palm oil separates to the top. Also,taste to see if the fresh taste of the palm is completely gone].

Palm nut soup ready, proceed to Apraprasa preparation:

-Scoop about 8 ladles into a separate saucepan
-Add about 9-10 table spoons of the cornmeal gradually and a spoonful at a time, stirring the mixture at the same time and continuously till desired pasty texture achieved and all lumps completely dissolved.
-Add a scoop of soup and allow to steam for a couple of minutes.
– Serve into your bowl, garnishing with the crab on top, and enjoy.
– Can serving about 3 people.

Source : recipes.ghanaculturepolitics.com

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