Dzenkple

Dzenkple is a traditional Ewe dish from the Volta Region of Ghana. It is made from roasted corn flour cooked in a rich tomato stew. It is mostly prepared and garnished with crab, fish, meat, or egg.

Ingredients

• 2 cups of roasted corn flour
• 4 large crabs
• 3 eggs
• 3 tablespoonfuls of herring powder
• 3 tablespoonfuls of shrimp powder
• Half bottle of palm oil
• Blended fresh tomatoes
• 4 tablespoonfuls of tomato paste
• 4 tablespoonfuls of pepper
• 3 large onions
• 2 tablespoonfuls of garlic
• 2 tablespoonfuls of fresh ginger
• Natural herbs (black pepper, cloves, rosemary – optional)

Method

• Wash all vegetables and utensils thoroughly.
• Wash and steam crabs with seasoning.
• Start the preparation of Dzenkple by pouring palm oil into a cooking pot; add chopped onions, powdered pepper, ginger, and garlic.
• Pour blended fresh tomatoes and stir for some minutes.
• Grind natural herbs and add them to the stew (optional).
• Add tomato paste, stir, and allow it to cook for some time.
• Add salt, shrimp, and herring powder; adjust to your preferred taste.
• Scoop a portion of stew aside for a separate sauce with the crabs.
• Add the crab stock or a suitable amount of water to the stew.
• Pour in your roasted corn flour bit by bit, mixing consistently to achieve a perfect texture.
• Set aside, serve, and garnish with crabs, boiled eggs, and sliced tomatoes.

By Theresa Dzifa Tsetse

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