Apapransa
- 2 cups of cornmeal
- palm nut soup
- cooked kidney beans and crabs
To prepare the cornmeal, roast two cups of dry maize in a saucepan until brown. Take off the heat and leave to cool. Blend in a clean container until powdery.
For the apapransa, heat the palm nut soup until hot. Turn down the heat to a simmer and scoop some of the soup into another saucepan. In the second pan, gradually add the cornmeal while stirring. Continue adding cornmeal until the desired quantity of apapransa is reached, then knead until smooth. Add some more soup if the mixture is too thick. Mix in some of the kidney beans and crabs, and stir. Scoop some apapransa into a bowl, pat down, then turn over onto a plate. Garnish with crabs and kidney beans. You may also serve some of the soup on the side.
To prepare the cornmeal, roast two cups of dry maize in a saucepan until brown.
Other recipes
From mains to sides, and from desserts to snacks: our Ambassadorial community has the perfect recipe for every occasion. Check out all the recipes in our diverse collection and discover how our Ambassadors cook their favourite dishes!
Cachupa
Cachupa is Cape Verde’s signature stew. This recipe is for “Cachupa Rica”, i.e. rich Cachupa, so-called because it is made with meat. This recipe was kindly contributed by the EU ...
- Difficulty
Pondu
South Sudan, like many African countries, is awash with a variety of delicacies such as nyete, wolwol, basiko (fresh simsim sauce), khudura (green slippery sauce) and pondu among others. Pondu ...
- Difficulty
Moussaka
In the picture, Former Ambassador Nikolaos Patakias and his wife Sofia stand outside the Greek Club, “Olympiakos”, in Addis Ababa.
- Difficulty
