Friday, May 23, 2008

Akotonshi (Ghanaian Stuffed Crabs)


  • 1 tsp salt
  • 3cm fresh ginger
  • 6 cloves
  • 4 tbsp vegetable oil
  • 1 small onion, minced
  • 1 tsp ground ginger
  • 2 tomatoes, finely chopped
  • 1 tbsp tomato purée
  • 2 bell peppers, finely chopped
  • 2 generous pinches of paprika
  • 1 tsp cayenne pepper
  • 1 tbsp dried shrimp
  • 100g whole-wheat breadcrumbs
  • 1 hard-boiled egg, chopped
  • 1 spring parsley
  • 1kg crab meat
  • If using fresh crabs clean and dress them then place the crab meat in boiling salted water along with the ginger and cloves. Cook for about 15 minutes, or until the meat is just tender enough to flake with a fork. Drain, flake to break up the meat, then set aside.
  • Add the oil to a heavy pot and place on moderate heat. Add the onions and cook for a minute then add the ground ginger and tomatoes and cook for a further minute. Now add the tomato purée and bell peppers, paprika, cayenne pepper and dried shrimp. Reduce the heat and simmer for five minutes, stirring constantly, until the vegetables are all cooked. Add the crab meat and stir for a further 2 minutes to ensure that the meat has cooked through.
  • Spoon the mixture into cleaned crab shells or ramekins and sprinkle breadcrumbs on top of each crab then toast under a grill, being careful not to allow the crumbs to scorch.
  • Garnish with egg and parsley then serve.

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