Ghanaian Fermented Corn Porridge

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Etsew is a thick, mildly tangy corn porridge from Northern Ghana, traditionally made with naturally fermented corn dough. It is typically eaten for breakfast scooped with the fingers and paired with sugar, roasted groundnuts, or a savory vegetable stew.

Nutrition Facts

Per serving (estimated)

• 220 kcalCalories
• 2.5 gFat
• 0.5 gSaturated Fat
• 46 gCarbs
• 5 gFiber
• 3 gSugar
• 5 gProtein
• 480 mgSodium
• 280 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 14 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the porridge

• 2 cups fermented corn dough (or 2 cups cornmeal mixed with 1 tbsp lemon juice, rested 30 minutes)
• 5 cups water, divided
• 1 teaspoon salt, plus more to taste
• 1 medium onion, finely chopped
• 1 whole Scotch bonnet or habanero pepper, pierced
• 1 cup fresh okra, sliced into 1/2-inch rounds
• 2 tablespoons moringa leaves or spinach, finely chopped (optional)

For serving (optional)

• 2 tablespoons roasted groundnuts, crushed
• Granulated sugar, for sprinkling
• 1 hard-boiled egg or beef stew, to accompany

Directions

1. Whisk the fermented corn dough with 1 cup of the water in a bowl until completely smooth and lump-free, then set the slurry aside.
2. Bring the remaining 4 cups of water to a rolling boil in a heavy-bottomed pot, then add the chopped onion and pierced Scotch bonnet pepper.
3. Reduce the heat to medium-low and slowly pour the corn slurry into the pot in a thin stream, whisking constantly to prevent lumps from forming.
4. Continue cooking for 15 to 18 minutes, stirring frequently with a wooden spoon in a figure-eight motion, until the porridge thickens and pulls away cleanly from the sides of the pot.
5. Stir in the sliced okra and cook for another 4 to 5 minutes until the okra is tender but still holds its shape; the porridge should be stiff enough to mound on a spoon.
6. Add the moringa or spinach if using, season with salt, and stir for 1 minute until wilted; taste and adjust seasoning.
7. Remove and discard the whole Scotch bonnet, then spoon the hot porridge into individual bowls and smooth the surface.
8. Serve immediately, sprinkled with crushed roasted groundnuts and a pinch of sugar, or alongside a small portion of beef stew and a hard-boiled egg as is traditional.

Cook’s Notes

• Authentic etsew uses naturally fermented corn dough (called "kpe ") that gives the porridge its signature faint tang and aroma.
• Stir the porridge constantly once the slurry hits the hot water—unattended corn porridge scorches within minutes and turns gritty.
• If the porridge thickens too much while resting, loosen it with a splash of hot water and whisk back to a smooth, stiff consistency before serving.
• For a heartier supper version, stir in smoked fish flakes or a ladle of leftover okra stew just before serving.
• Keep the Scotch bonnet whole and remove before eating if you want only mild background heat; leaving it in adds the traditional Northern Ghanaian warmth.

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