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As with any Ghanaian dish there are many variations on preparation and aprapransa is no exception. Aprapransa is often made from leftover palmnut soup and is normally eaten on special occassions. It contains crabs, beans and fish and is satisfyingly dense and delicious.

The recipe below is taken from the Ministry of Food and Agriculture.


  1. 2 cups heaped roasted corn flour (like the type made to use Tom Brown)
  2. 1 serving spoonful palm oil
  3. 2 medium-sized tomatoes
  4. 1 medium-sized onion
  5. 1 small piece smoked fish
  6. Salted fish/momoni (optional)
  7. ½ cup of beans (optional)
  8. Pepper and salt to taste
  9. Crabs (optional)


  • Wash and boil beans until tender and set aside
  • Put palm oil on fire
  • Add sliced onion to fry till brown
  • Add momoni and allow to fry for 5minutes
  • Add ground pepper and tomato and then fish
  • Allow to cook whilst stirring occasionally
  • Add water, cover and allow to boil
  • Add boiled beans
  • Add the roasted corn flour and stir till well cooked
  • Remove from fire and serve hot, garnish with cooked crabs (see picture)