For many Ghanaians, “malnutri­tion” is often misunderstood as simply a lack of food. But nu­trition experts say the reality is far more complex and far more urgent. It is not just about being hungry. It’s about not getting the right nutri­ents at the right time, especially for children under five and pregnant women. While the consequences are dire, the real danger lies in how little political attention the issue receives.

According to the 2022 Ghana Demographic and Health Survey, 12 per cent of children are underweight, and 6 per cent suffer from wasting, the most life-threatening form of malnutrition. Meanwhile, anaemia affects nearly 50 per cent of wom­en of reproductive age, increasing risks during pregnancy and childbirth.

Nutrition interven­tions, like vitamin supplementation, school feeding, and treatment for severe malnutrition, are essential to saving lives and securing a healthy population. Yet only 0.4 per cent of the nation­al health budget is allocated to nutri­tion-specific inter­ventions. Many pro­grams are heavily reliant on foreign aid, which is not only unsustainable but risky. The recent withdrawal of USAID support left a $156 million funding gap, threatening the avail­ability of life-saving nutrition and health services.

The economic cost of this crisis is staggering. Ghana loses an esti­mated GH₵4.6 billion annually due to the long-term effects of malnu­trition on productivity, education, and healthcare. Children who are stunted are more likely to struggle in school, earn less as adults, and suffer from chronic illnesses, all of which lock families into cycles of poverty.

But Ghana can reverse this trajec­tory. The experience of countries like Rwanda and Peru shows that with strong political commitment, dedicated budget lines, and mul­tisectoral coordination, nutrition outcomes can improve dramatically.

That’s where the Nourish Ghana Project comes in. Led by Women, Media and Change (WOMEC) Organ­isation, the project aims to raise awareness and push for policy re­form through advocacy, stakeholder engagement, and media mobilisa­tion.

 Ingredients

-Three cups of crushed corn

– A cup of sugar

Method:

1. Wash and soak the crushed corn for 3 to 4 days to ferment

2. Boil the fermented corn on the hub for about 20 to 30 minutes

3. When the foamy substance on the boil­ing corn is dried up, then the corn is ready

4. Pour sugar in a saucepan and heat until it turns brown

5. Strain the water from the boiled corn and pour into the saucepan containing the sugar

6. Use a strainer to strain the chaff

7. Allow to cool and store in refrigerator

8. Serve with milk