Editorial sample recipeGhanaianintermediatehalaldairy-free

Ghanaian Aprapransa Toasted Cornmeal And Shrimp Skillet

Name: Ghanaian Aprapransa Toasted Cornmeal And Shrimp Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 400 g raw peeled shrimp, deveined; 1 cup yellow cornmeal, dry toasted; 2 tbsp sustainable red palm oil; 1 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp tomato paste; 3 cups halal chicken broth, warm; 1 whole scotch bonnet pepper, halved

A savory Ghanaian comfort classic made by whisking toasted yellow cornmeal into a warm, spiced tomato and shrimp broth infused with sustainable red palm oil.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Whisked Grain Thickening

Slowly whisking toasted grain flour into simmering seasoned liquid builds a creamy, smooth porridge-like structure without clumping.

Instructions

Step 1: Toast cornmeal in a dry pan over medium heat for five minutes while stirring continuously until pale golden and nutty in aroma, then set aside.
Step 2: Heat red palm oil in a heavy deep skillet over medium heat and cook diced onion, garlic, and ginger for four minutes until translucent.

Step 3: Stir tomato paste into the pan and fry for two minutes until darkened in color.

Step 4: Pour warm chicken broth into the skillet, add scotch bonnet pepper, and bring broth to a gentle simmer.

Step 5: Gradually stream in toasted cornmeal while whisking constantly to prevent lump formation, then reduce heat to low and cook for eight minutes until thickened.

Step 6: Fold in raw shrimp, cover skillet, and simmer gently for five minutes until shrimp turn opaque and cooked through; remove scotch bonnet half before serving.

Cooking tips

Pour cornmeal in a slow steady stream while whisking continuously to guarantee a smooth texture.
Adjust heat level by using half a scotch bonnet pepper without seeds or omitting it entirely for a milder broth.
Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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