Toasted Cornmeal One-Pot with Crab

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