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In this week's issue... Play it again, Sam Sam Harrison returns to the floor at Hammersmith’s Riverside Studios, where his brasserie is set to be a blockbuster
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Place setting

01 January 2000
Place setting

This week we are seeking the name of the coastal African country where this dish, akotonshi, is a popular speciality.

INGREDIENTS

6 land crabs

6oz prawns

1 onion, finely chopped

4oz tomato concassé

1 green bell pepper

1 red bell pepper

1 lime

2tsp tomato purée

2tsp fresh ginger, finely chopped

4oz breadcrumbs

1tsp cayenne pepper

1/2tsp ground ginger

2fl oz groundnut oil

1 bunch fresh mixed herbs, chopped

15fl oz light stock

Milled salt

METHOD

Rub the crabs with lime juice and place in a pan with the stock, salt and fresh ginger. Boil for 20 minutes. Remove the flesh from the shells.

Pour the oil into a sauté pan and lightly cook the prawns and onions. Add the ground ginger, peppers, tomatoes and herbs. Cook for 15 minutes, then add the crab meat. Cook for another 15 minutes.

Fill the shells with the mixture and sprinkle with breadcrumbs. Place under a hot salamander and brown. Serve hot.

ADDITIONAL CLUES

  • This dish is normally served with boiled cassava or fried yams, staples throughout the country.

  • Dutch and Portuguese influences were strong in this area. It was previously a British colony called the Gold Coast.

  • There are pepper soups throughout Africa. In this country, a recipe which includes fish is known as nkrakra.

  • Fiery pancakes made with plantain, onion and ginger and served with yoyo fish sauce are a popular snack.

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