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Epiti

A traditional Ghanaian steamed corn and plantain cake flavored with ginger, onions, and chili. It offers a tender texture and a savory-sweet profile.

60 minMediumServes 4240 cal/serving

West AfricanBreakfastStovetop and BlenderVegetarianVeganKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-Free

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Ingredients

  • 3 cups fresh corn kernels, blended
  • 1 overripe plantain, mashed
  • 1/2 cup red onion, chopped
  • 2 tsp fresh ginger, minced
  • 1/2 Scotch bonnet pepper, deseeded
  • 2 tbsp red palm oil
  • 1/2 tsp salt
  • 1/4 cup cornmeal

Instructions

  1. 1

    Blend 3 cups blended fresh corn kernels, 1 mashed overripe plantain, 1/2 cup chopped red onion, 2 tsp minced fresh ginger, and 1/2 deseeded Scotch bonnet pepper into a thick batter.

  2. 2

    Transfer the corn mixture to a bowl and stir in 2 tbsp red palm oil, 1/2 tsp salt, and 1/4 cup cornmeal until smooth.

  3. 3

    Portion the mixture into heatproof ramekins or leaves, wrapping securely.

  4. 4

    Set a steamer basket inside a pot with boiling water and place filled ramekins inside.

  5. 5

    Cover and steam over medium heat for 40 minutes until set.

  6. 6

    Unmold slightly cooled cakes and serve warm.

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Questions

What is Epiti?

A traditional Ghanaian steamed corn and plantain cake flavored with ginger, onions, and chili. It offers a tender texture and a savory-sweet profile. This reference files it under West African breakfast: made on the stovetop and in a blender, rated medium and about 60 minutes start to finish.

What can I use instead of Scotch bonnet in Epiti?

The entry for Epiti calls for 1/2 Scotch bonnet pepper, deseeded. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I make Epiti less spicy?

Yes. The heat in Epiti comes from 1/2 Scotch bonnet pepper, deseeded. For a milder plate, remove the seeds and ribs from the pepper, or use half; nothing else in the method changes.

How many calories are in Epiti?

One serving (the recipe makes 4) is about 240 calories, with 4 g protein, 42 g carbohydrate and 8 g fat, plus 4 g fiber and 220 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Epiti the day before?

Yes. Step 5 is a built-in pause of 40 minutes: "Cover and steam over medium heat for 40 minutes until set." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

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