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 (
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 special occasions. It also requires some time and effort, and for those outside of Ghana, several adaptations. There is really no substitute for the cream of palm fruit or the smoked/dried shrimp/crayfish. Also, try to find authentic ablemamu, if possible, or make your own.
Though this dish is served as a “one pot,” it has two components. The first is a bean and palm fruit soup that is thickened with toasted corn flour. Secondly, a thick gravy or “dressing” is served on top and/or the side.
Aprapransa is lovely served on a large oval platter with some of the gravy/dressing spread over it and crab on top (if using king crab legs, break them into six pieces), and with a smaller bowl of gravy on the side.
Add some meat to the soup.
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