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.
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