isiken

Isiken refers to a traditional West African dish, particularly popular in Ghana and parts of Nigeria. It is a type of porridge or gruel made primarily from fermented cassava or yam flour. The fermentation process gives isiken a distinct sour taste, which is a characteristic feature of the dish.

The preparation of isiken involves soaking cassava or yam flour in water for a period of time to allow it to ferment. This fermented flour is then cooked, often with water or broth, until it reaches a thick, smooth consistency. It can be prepared in various ways, with some recipes incorporating spices or other ingredients to enhance the flavor.

Isiken is commonly eaten for breakfast or as a light meal. It is often served with a side dish, such as groundnut soup, palm nut soup, or stews made with meat or fish. The texture of isiken can range from quite firm to very soft, depending on the amount of liquid used during cooking. It is a staple food for many in the region, valued for its nutritional content and affordability. The preparation method is deeply rooted in local culinary traditions, passed down through generations.