GHANA RECIPES (KENKEY)

Ghana, just like Nigeria, has a wide variety of cuisines and traditional recipes, that are fast becoming popular in other parts of the world. Among these, perhaps the most popular is Kenkey.

Kenkey, is also known as Dorkunu or Komi. Chances are you’ve seen and probably downed a few plates of this delicious solid food. Kenkey is a staple food in Ghana, made from fermented maize or cassava, and served with peppered stew.            

It is a staple dish, similar to sour dough dumplings from the Akan, Ga and Ewe regions of West Africa.

Like Fufu, a variation of Kenkey can also be made from plantains which would generally be a healthier alternative, safe from cancer-causing toxins.

Based on your preference, Kenkey can be prepared to be sweet or sour.

Ingredient

1.    6-8 cups of corn (maize) flour or cornmeal (grinded corn or grinded maize); (White cornmeal is preferred, it should be finely ground, like flour. Latin American style corn flour, as is used in tortillas, tamales, pupusas, etc. is the right kind).

2.    Banana leaves, or maize or corn husks, or aluminum foil to wrap dough in (the leaves or husks may be available at African, Asian, or Latino groceries 

Preparation 

1. Kenkey is made from fermented ground maize (flour). It’s mixed with just enough warm water to wet it before being allowed to ferment (covered with a clean cloth) for two to three days to form maize dough.

2. The fermented dough is kneaded with the hands until it is thoroughly mixed and slightly stiffened, after which it is divided into two equal parts. One part of the fermented dough is partially cooked in a large pot of water for about 10 minutes, stirring constantly and after which it is combined with the remaining uncooked dough and mixed well.

3.The cooked half of the dough at this stage is called “aflata”. The aflata-dough mixture is divided into serving-sized pieces and wrapped tightly in banana leaves, or cornhusks (outer covering of a maize).

4. The wrapped dough is then placed on a wire rack above a pot of boiling water and are steamed for between 1 and 3 hours depending on their size and thickness.

5. Kenkey or Dorkunu is usually served with Fish or meat and accompanied by an assortment of peppers and spices. 

COOKING WITH CONFIDENCE MAKES A HUGE DIFFERENCE IN YOUR MEAL.

Try this at home and share your experience with us.