Coconut-Bean One-Pot

Name: Coconut-Bean One-Pot (Ayikple)
Yield: Makes 4 generous servings
Cuisine: Ghanaian
Ingredients: Up to 2 cups Toasted Corn Flour (Ablemamu); or substitute stone-ground white corn flour toasted in a fry pan over medium heat until light brown (do not use cornmeal); 1 can coconut milk plus 2 cups water; Sliced fresh chili peppers to taste: e.g., ⅛ to ¼ cup seeded green jalapeno peppers for mild; ⅛ cup fresh cayenne peppers, seeds and membranes removed for hot; or ⅛ to ¼ teaspoon dried ground red pepper (add more after cooking if a spicier flavor is desired); ¼ cup dried ground (or pounded) crayfish; 1 cup dried adzuki beans; 2 teaspoons grated or ground fresh ginger (or to taste); 1 teaspoon salt or seasoned salt (or to taste)

Ayikple

Preparation info

Makes
4
generous servings

Difficulty
Easy

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

This porridge is best eaten immediately after it is prepared. Barbara insists it is no good once it cools, and unlike many dishes, is not as good reheated. Ayikple has an amazing flavor and texture. The crayfish and herring provide a magical umami flavor. The delicate but rich coconut milk is reminiscent of the cooking of the Bahia region of Brazil.

Ingredients

Africa
Ghana
Fish course
Pescatarian

Ingredients

Method