Ghanaian Breakfast Feast: Akple & Lightly Spiced Egg Stew
A flavorful ghanaian breakfast perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups cornmeal 1 teaspoon salt 4 cups water, divided 1/4 cup vegetable oil 2 tablespoons tomato paste 1/2 teaspoon ground ginger 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper (optional) 6 eggs Green onions, finely chopped, for garnish
Instructions
- a. In a large bowl, combine cornmeal and salt. Gradually add 3 cups of water, mixing until a smooth dough forms. Cover and let rest for 1 hour. b. Bring the remaining cup of water to a boil in a large pot. Drop tablespoon sized portions of the cornmeal dough into the boiling water. Cook for 20 minutes or until the dumplings float to the surface. Remove with a slotted spoon and set aside. c. In a skillet, heat oil over medium heat. Add tomato paste, ginger, black pepper, and cayenne pepper if using. Stir well to combine. d. Crack eggs into the skillet, stirring gently to mix with the spices. Cook on low heat until eggs are fully cooked, stirring occasionally. e. Serve Akple hot with a generous scoop of the egg stew on top. Garnish with green onions.
Chef’s Insight
The key to a perfect Ghanaian breakfast is balance - the savory, spicy egg stew complements the soft, fluffy Akple perfectly, making it a satisfying meal to start your day.
Notes
Feel free to adjust the spiciness of the egg stew by adding more or less cayenne pepper according to your preference.