Ingredients with Measurements:
- 2 cups of cornmeal
- 3 cups of water
- 1 teaspoon of salt
- 1 large eggplant, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 can of coconut milk
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
- Skillet
- Blender
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the salt and slowly pour in the cornmeal, stirring constantly with a wooden spoon. Reduce the heat to low and continue to stir until the mixture becomes thick and pulls away from the sides of the pot. Remove from heat and let cool.
2. In a skillet, heat the vegetable oil over medium-high heat. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. Add the diced eggplant and spices to the skillet and cook until the eggplant is tender, about 10 minutes.
4. Transfer the eggplant mixture to a blender and blend until smooth.
5. Return the eggplant mixture to the skillet and add the can of coconut milk. Bring to a simmer and cook for an additional 10 minutes.
6. Season with salt and pepper to taste.
7. To serve, scoop the akple onto a plate and top with the eggplant curry.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 50g
- Protein: 8g
Substitutions for ingredients:
- Cornmeal can be substituted with cassava flour or yam flour.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Eggplant can be substituted with zucchini or bell peppers.
Variations:
- Add diced tomatoes to the eggplant mixture for a tangy flavor.
- Add diced chicken or tofu for a protein boost.
Tips and tricks:
- Stir the cornmeal constantly to prevent clumps from forming.
- Use a non-stick skillet to prevent the eggplant from sticking to the bottom.
- Adjust the spices to your liking.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the akple and curry on a large platter for a family-style meal.
Garnishes:
- Top with chopped cilantro or parsley for a pop of color.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Quinoa salad
Troubleshooting advice:
- If the cornmeal mixture is too thick, add a little more water until it reaches the desired consistency.
- If the eggplant curry is too thick, add a little more coconut milk or water to thin it out.
Food safety advice:
- Make sure to cook the eggplant thoroughly to prevent any foodborne illnesses.
Food history:
- Akple is a traditional Ghanaian dish made from cornmeal and is often served with stews or curries.
Flavor profiles:
- The akple is savory and slightly sweet, while the eggplant curry is creamy and spicy.
Serving suggestions:
- Serve with a side of steamed vegetables or a fresh salad.
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Region: Ghanaian