Ghanaian · intermediate
Ghanaian Aprapransa Toasted Cornmeal And Shrimp Skillet
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 TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
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.
- 02
Heat red palm oil in a heavy deep skillet over medium heat and cook diced onion, garlic, and ginger for four minutes until translucent.
- 03
Stir tomato paste into the pan and fry for two minutes until darkened in color.
- 04
Pour warm chicken broth into the skillet, add scotch bonnet pepper, and bring broth to a gentle simmer.
- 05
Gradually stream in toasted cornmeal while whisking constantly to prevent lump formation, then reduce heat to low and cook for eight minutes until thickened.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Whisked Grain Thickening
Slowly whisking toasted grain flour into simmering seasoned liquid builds a creamy, smooth porridge-like structure without clumping.
Notes from the kitchen
- 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.