Kenkey is a traditional Ghanaian dish made from fermented white corn consumed by Ga people who call it komi and the Fante people who call it dokono.
Course: Side Dish
Cuisine: African, Ghanaian, Vegan, Vegetarian
Servings: 4 people
Author: Renards Gourmets
- 3 cups white cornmeal
- 1 tablespoon cornstarch
- 3 cups warm water (at 100 F)
- 1 teaspoon salt
- Dried corn leaves
- Pour the cornmeal and the cornstarch into a large bowl.
- Add warm water and stir until a smooth dough is obtained.
- Cover the bowl with a cloth and put it in a warm place for 2 days.
- Divide the formed dough in half.
- Bring 2 cups of water to a boil in a large pot, add salt and reduce heat to medium.
- Place half of the dough in the water and mix.
- Cook for 10 minutes, stirring regularly.
- Remove the pot from the heat, stir in the rest of the dough and mix well.
- Divide the dough into 3 or 4 large portions, form balls and place each ball on a corn leaf.
- Wrap the corn leaf around each ball by tying it up with a string.
- Steam as follows:
- Pour a large amount of hot water into a steamer.
- Place the packaged kenkey in the steam basket and bring the water to a boil over high heat.
- Reduce to low heat and steam for about 1 hour and 30 minutes.
- Kenkey is usually served with shito, diced or ground red and/or green pepper, and fish.