Toasted Cornmeal One-Pot with Crab

Name: Toasted Cornmeal One-Pot with Crab (Aprapransa)
Yield: Makes 6 servings
Cuisine: Ghanaian
Ingredients: ¼ teaspoon dried ground red pepper (optional); 1 to 2 medium tomatoes, sliced; 2 King crab legs or 4 fresh cleaned crabs; 2 to 2¼ cups toasted corn flour (ablemamu); 1 tablespoon finely chopped onion; 2 King crab legs or 4 fresh cleaned crabs; Small slice to one-half seeded chili pepper of choice (see heat chart); 1 cup chopped onion; ½ teaspoon salt; ½ cup palm oil (from soup); 1 small slice Scotch bonnet pepper (hot) or larger slice jalapeno pepper (mild), or more to taste; 3 or 4 medium tomatoes, peeled if desired and chopped; 2 tablespoons powdered shrimp/crayfish; 1 small slice Scotch bonnet pepper (hot) or larger slice jalapeno pepper (mild), or more to taste; 1 can (800-gram) cream of palm fruit; 2 tablespoons powdered shrimp/crayfish; Salt or seasoned salt to taste; Salt or seasoned salt to taste; 8 to 10 ounces smoked whiting or other smoked fish, skin and bones removed and flaked; 8 to 10 ounces smoked whiting or other smoked fish, skin and bones removed and flaked; 1¼ cups finely chopped shallots or onions; 1¼ cups finely chopped shallots or onions; 1 tablespoon salted cod (optional); ⅔ cup dried adzuki beans

Aprapransa

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

This dish has several names. I first met it in the Eastern Region as its Twi name, Aprapransa. It is also called akpledzi (Ga or Ewe), apragyaa (Fante), or akplijii.

When my husband recalls his grandmother’s version, garnished with Ghana’s wonderful freshwater crabs, his eyes still glaze over. Aprapransa has an interesting texture and unusual flavor. The cream of palm fruit used means that it is a very rich dish reserved for specia

Ingredients

Africa
Ghana
Fish course
Side dish
Pescatarian
Soup

Ingredients

Method