kettse

Kettse is a traditional dish originating from the Karo people of the Akan ethnic group in Ghana. It is a popular street food and is often served as a side dish or a snack. The dish is made from fermented corn dough, which is cooked in a large, flat pan called a "kettle" or "kettse pan." The dough is typically flavored with spices such as ginger, garlic, and chili peppers, and is often accompanied by a spicy sauce made from tomatoes, onions, and peppers.

The preparation of kettse involves several steps. First, the corn is soaked in water for several hours or overnight to soften it. Then, the corn is ground into a paste and mixed with water to form a dough. The dough is allowed to ferment for several days, during which time it develops a tangy flavor. Once fermented, the dough is cooked in the kettse pan, which is heated over an open fire. The dough is spread thinly on the pan and cooked until it forms a crispy crust on the bottom.

Kettse is typically served with a variety of accompaniments, including boiled eggs, fried plantains, and a spicy sauce. It is often eaten with the hands, as the crispy crust makes it easy to tear off and eat. The dish is a staple of Ghanaian cuisine and is enjoyed by people of all ages. It is also a popular export, with kettse being sold in markets and restaurants around the world. Despite its popularity, the exact origins of kettse are unclear, and there are many variations of the dish throughout Ghana.