Ghana Foods

Aprapransa (Flour and Palm Nut Soup )


Palm nut extract

-Dried fish( Any preferred meat can be added)

-Crab( as in the traditional way of garnishing the meal)

-Roasted cornmeal flour

-Veg ( onions, pepper, ginger, garlic, tomatoes)

-Salt and seasons of choice



-prepare the meat or fish to be used

-season with your choice of seasons, add blended onions+garlic+ginger if preferred

-Add salt to tatse

-Allow meat/fish to steam for about 5-10 min

-Blend tomatoes and pepper and (more onions for flavour optional )

-Add to the steamed meat

-Dilute palm nut extract with warm water and bring to a boil.

– Dilute and melt the palm extract in warm water.

– Strain the palm nut extract to meat.

-Add crab after about 5 mins.


-Allow soup to boil/ cook for 15- 25min [Normally ready when the palm oil separates to the top. Also,taste to see if the fresh taste of the palm is completely gone].


Palm nut soup ready, proceed to Apraprasa preparation:

-Scoop about 8 ladles into a separate saucepan

-Add about 9-10 table spoons of the cornmeal gradually and a spoonful at a time, stirring the mixture at the same time and continuously till desired pasty texture achieved and all lumps completely dissolved.

-Add a scoop of soup and allow to steam for a couple of minutes.

– Serve into your bowl, garnishing with the crab on top, and enjoy.

– Can serving about 3 people.

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Eric P

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