Barbara Baëta has adjusted the traditional recipe for Akontoshie to create a chic but easy first course dish for a luncheon or dinner party that can be made from crab or lobster meat. Irish baking dish seashells lend a nice presentation and ambiance to the dish. It can also be served in a crab shell, a ramekin, or other small ovenproof cup.
Ghanaians would likely use more oil in the gravy than suggested. Sometimes butter replaces the oil. Sometimes cheese is added.
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