One-Pot Leftover Classic · Palm-Nut & Roasted Corn
Aprapransa (Apapransa)
Photo: Rberchie / Wikimedia Commons · CC BY-SA 4.0
Aprapransa was traditionally invented to use up leftovers — roasted, ground corn is mixed straight into yesterday's palm-nut soup rather than being cooked as a soup from scratch.
Roasted corn is ground to a coarse flour and hand-mixed into palm-nut soup until it thickens into a dense, reddish-orange one-pot meal, often studded with crab, fish, or beans. It's typically made for special occasions rather than sold daily.
Why it's made this way: Both Akan communities (as aprapransa) and Ga-Dangme communities (as akplijii) claim versions of this dish, which grew out of a practical way to stretch leftover abenkwan into a new, satisfying meal.
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Part of World of Street Food — 3248 dishes from 118 countries.
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