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.
Shito, Fresh Pepper Sauce, or any chili sambal are nice on the side. I have garnished it with grilled tiger shrimp. At Flair, we ate this meal with a hearty red Slavic wine. Ghanaians do not always have the same ideas about which wines “go” with which foods as North Americans. Round out a fabulous meal with some fresh watermelon, papaya, or pineapple.
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