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Akotonshi (stuffed crabs) - Ghana Food and Drink
Header Photo: Dry smoked fish.
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Akotonshi (stuffed crabs)
(makes 16, to serve 6-8), ANC 2 lbs crab meat [I think this recipe assumes raw crabmeat to start; refer to instructions below about boiling crab meat and alter technique if using pre-cooked crab meat, perhaps by just boiling some ginger and cloves in small amount of water and adding a bit to flavor crab. -- cmt] 1 tsp salt 1-inch piece of fresh ginger 4-6 cloves 4 tblsp cooking oil 1 small onion, minced 1 tsp ground ginger 2 tomatoes, finely chopped 1 tblsp tomato paste 2 green bell peppers, finely chopped pinch of paprika 1 tsp cayenne pepper 1 tblsp dried shrimp [available in Oriental food shops] 1/2 cup whole-wheat breat crumbs 1 egg, hard-boiled and finely chopped 1 sprig parsley. Put crab meat in boiling salted water along with ginger piece and cloves. Cook about 15 minutes, until meat is tender enough to flake with a fork. Drain, flake and set aside. |
In a heavy pot, heat oil to a moderate temperature and add other ingredients in the following sequence, stirring for a minute or so between each: onions, ground ginger, tomatoes, tomato paste, green pepper, paprika, cayenne, and dried shrimp.
Reduce heat and simmer for 4-5 minutes, stirring constantly, until vegetables are cooked. Add crab meat and stir another couple of minutes to heat it through. Then spoon the mixture into clean crab shells or ramekins (small individual baking dishes).
Sprinkle bread crumbs on top of each crab and toast under an oven broiler, being careful not to let the crumbs scorch. Garnish with egg and parsley.
Reduce heat and simmer for 4-5 minutes, stirring constantly, until vegetables are cooked. Add crab meat and stir another couple of minutes to heat it through. Then spoon the mixture into clean crab shells or ramekins (small individual baking dishes).
Sprinkle bread crumbs on top of each crab and toast under an oven broiler, being careful not to let the crumbs scorch. Garnish with egg and parsley.
The typical Ghanaian staples in the south include cassava and plantain, FuFu, Kinkey and Bankou.
In the northern parts of the country, their main staples include millet and sorghum. Yam, maize and beans aroused across the country as staple foods.
Crops such as peanuts and Coco-Yam are also important in the local cuisine.
With the advent of modernization and colonialism, imported crops such as rice and wheat have been increasingly incorporated in Ghanaian cuisine.
In the northern parts of the country, their main staples include millet and sorghum. Yam, maize and beans aroused across the country as staple foods.
Crops such as peanuts and Coco-Yam are also important in the local cuisine.
With the advent of modernization and colonialism, imported crops such as rice and wheat have been increasingly incorporated in Ghanaian cuisine.
Important Health Tip: Any vegetable oil is to be consumed raw or extra virgin. Cold pressed and fresh, never refined. They should not be used for cooking at all. For cooking use only coconut oil, palm oil or butter.
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Important
In Ghana, as in many other African countries, people eat with their right hand. FuFu and Light Soup is just one of many dishes, eaten this way. But, you may always ask, for a spoon, fork and knife. It`s just the local, traditional way, to enjoy food. And yes, you will always, be offered soap and water, to wash your hands, before and after your meal... ;-) Please visit again, for much more pictures and info`s, or visit our see our main page, for updates: Food and Drink in Ghana |
Food Health - Interesting websites (external): http://doctorgenao.com/2011/04/03/dangers-of-vegetable-oils/ *