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 can of diced tomatoes
- 1 can of chickpeas, drained and rinsed
- 1 cup of peanut butter
- 2 cups of vegetable broth
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and slowly add 2 cups of cornmeal, whisking constantly to avoid lumps. Reduce heat to low and cook for 10-15 minutes, stirring occasionally until the mixture thickens and pulls away from the sides of the pot.
2. Remove from heat and let it cool for a few minutes. Wet your hands with cold water and shape the cornmeal mixture into small balls (about the size of a golf ball).
3. In the same pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Add 1 can of diced tomatoes, 1 can of chickpeas, 1 cup of peanut butter, 2 cups of vegetable broth, 1 teaspoon of cumin, and 1 teaspoon of paprika. Stir until well combined.
5. Add the cornmeal balls to the pot and gently stir to coat them with the sauce. Cover the pot and simmer for 20-25 minutes, stirring occasionally, until the cornmeal balls are cooked through and the sauce has thickened.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 45g
Protein: 15g
Fiber: 8g
Substitutions for ingredients:
- You can use any type of nut butter instead of peanut butter.
- You can use chicken or beef broth instead of vegetable broth.
- You can use canned or fresh tomatoes.
Variations:
- You can add other vegetables such as carrots, bell peppers, or spinach.
- You can add cooked chicken or beef for a meatier version.
- You can add hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Wetting your hands with cold water before shaping the cornmeal balls will prevent them from sticking to your hands.
- If the sauce is too thick, add more broth or water.
- If the sauce is too thin, let it simmer uncovered for a few more minutes.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Akple and Peanut Butter Stew in a large bowl and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with a side of steamed vegetables such as broccoli or green beans.
- Serve with a side of rice or quinoa.
Suggested side dishes:
Steamed vegetables, rice, or quinoa.
Troubleshooting advice:
- If the cornmeal balls fall apart, the mixture may be too dry. Add a little more water or broth to the mixture.
- If the sauce is too thin, let it simmer uncovered for a few more minutes.
Food safety advice:
Make sure to cook the cornmeal balls and the sauce to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Akple is a traditional Ghanaian dish made from cornmeal. It is often served with stews or soups.
Flavor profiles:
Creamy, nutty, savory, and slightly spicy.
Serving suggestions:
Serve hot with a side of steamed vegetables, rice, or quinoa.
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