Name: Coconut-Bean One-Pot (Ayikple)
Yield: Makes 4 generous servings
Cuisine: Ghanaian
Ingredients: 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); 2 teaspoons grated or ground fresh ginger (or to taste); 1 cup dried adzuki beans; 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; 1 teaspoon salt or seasoned salt (or to taste); ¼ cup dried ground (or pounded) crayfish

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.