Ingredients with Measurements:
- 2 cups of cornmeal
- 4 cups of water
- 1 teaspoon of salt
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 pound of beef, cut into small pieces
- 2 cups of chopped okra
- 1 can of diced tomatoes
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the salt and slowly add the cornmeal, stirring constantly with a wooden spoon until it forms a smooth dough. Cover and let it cook over low heat for 10 minutes.
2. In another pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until they are soft.
3. Add the beef and cook until browned on all sides.
4. Add the okra, diced tomatoes, paprika, cumin, coriander, salt, and pepper. Stir well and let it cook for 10 minutes.
5. Add the beef and okra mixture to the pot with the cornmeal dough. Mix well and let it cook for an additional 10 minutes.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 40g
Protein: 20g
Substitutions for ingredients:
- Chicken or lamb can be used instead of beef
- Fresh tomatoes can be used instead of canned tomatoes
- Cornmeal can be substituted with cassava flour or yam flour
Variations:
- Add chopped bell peppers for extra flavor and color
- Use shrimp instead of beef for a seafood version
- Add a tablespoon of peanut butter for a nutty flavor
Tips and tricks:
- To prevent lumps in the cornmeal dough, add the cornmeal slowly and stir constantly
- If the stew is too thick, add a little bit of water to thin it out
- For a spicier version, add a chopped chili pepper
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the Akple Stew with Okra in a large bowl or on individual plates.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a side of white rice or boiled yam.
Suggested side dishes:
- Fried plantains
- Steamed vegetables
- Coleslaw
Troubleshooting advice:
- If the cornmeal dough is too dry, add a little bit of water to moisten it.
- If the stew is too thin, let it cook for a few more minutes to thicken.
Food safety advice:
- Make sure the beef is cooked through before adding it to the stew.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Akple Stew with Okra is a traditional dish from Ghana, West Africa. It is usually served during special occasions and celebrations.
Flavor profiles:
The Akple Stew with Okra has a savory and slightly spicy flavor with a smooth and creamy texture.
Serving suggestions:
Serve the Akple Stew with Okra with a side of white rice or boiled yam for a filling and satisfying meal.
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Region: Ghanaian