Ingredients with Measurements:
- 2 cups of cornmeal
- 3 cups of water
- 1 teaspoon of salt
- 2 cups of spinach, chopped
- 1 onion, chopped
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
- Steaming basket
Step-by-step instructions:
1. In a large pot, bring 3 cups of water to a boil.
2. Add 1 teaspoon of salt to the boiling water.
3. Slowly add 2 cups of cornmeal to the pot, stirring constantly with a wooden spoon to prevent lumps from forming.
4. Reduce the heat to low and continue to stir the mixture for 10-15 minutes until it becomes thick and pulls away from the sides of the pot.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Wet your hands with cold water and shape the cornmeal mixture into small balls or oblong shapes.
7. Place the shaped akple in a steaming basket and steam for 10-15 minutes until cooked through.
8. While the akple is steaming, heat 2 tablespoons of vegetable oil in a pan over medium heat.
9. Add 1 chopped onion to the pan and sauté for 2-3 minutes until softened.
10. Add 2 cups of chopped spinach to the pan and cook for an additional 2-3 minutes until wilted.
11. Serve the steamed akple with the spinach and onion mixture on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-30 minutes
Temperature:
- Steaming temperature: 212°F (100°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 63g
- Protein: 8g
- Fiber: 7g
Substitutions for ingredients:
- Cornmeal can be substituted with cassava flour or yam flour.
- Spinach can be substituted with kale or collard greens.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add diced tomatoes or bell peppers to the spinach and onion mixture for extra flavor.
- Serve with a side of grilled chicken or fish.
Tips and tricks:
- Wetting your hands with cold water before shaping the akple will prevent the cornmeal mixture from sticking to your hands.
- Make sure to stir the cornmeal mixture constantly to prevent lumps from forming.
- You can add more or less water to the cornmeal mixture to achieve your desired consistency.
Storage instructions:
- Store any leftover akple in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the akple, steam it for a few minutes until heated through.
Presentation ideas:
- Serve the akple and spinach mixture on a bed of rice or quinoa for a complete meal.
- Garnish with chopped cilantro or parsley for a pop of color.
Pairings:
- Serve with a side of plantains or sweet potatoes for a delicious and filling meal.
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the cornmeal mixture is too thick, add more water until it reaches your desired consistency.
- If the akple falls apart while steaming, add more cornmeal to the mixture to make it firmer.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Cook the akple and spinach mixture to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Akple is a traditional Ghanaian dish made from cornmeal or cassava flour. It is typically served with a soup or stew.
Flavor profiles:
- The akple has a mild, slightly sweet flavor that pairs well with the savory spinach and onion mixture.
Serving suggestions:
- Serve the akple and spinach mixture as a main dish for lunch or dinner.
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Region: Ghanaian