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

INGREDIENTS

  • 3 cups white cornmeal
  • 1 tablespoon cornstarch
  • 3 cups warm water (at 100 F)
  • 1 teaspoon salt
  • Dried corn leaves

INSTRUCTIONS

  1. Pour the cornmeal and the cornstarch into a large bowl.
  2. Add warm water and stir until a smooth dough is obtained.
  3. Cover the bowl with a cloth and put it in a warm place for 2 days.
  4. Divide the formed dough in half.
  5. Bring 2 cups of water to a boil in a large pot, add salt and reduce heat to medium.
  6. Place half of the dough in the water and mix.
  7. Cook for 10 minutes, stirring regularly.
  8. Remove the pot from the heat, stir in the rest of the dough and mix well.
  9. Divide the dough into 3 or 4 large portions, form balls and place each ball on a corn leaf.
  10. Wrap the corn leaf around each ball by tying it up with a string.
  11. Steam as follows:
  12. Pour a large amount of hot water into a steamer.
  13. Place the packaged kenkey in the steam basket and bring the water to a boil over high heat.
  14. Reduce to low heat and steam for about 1 hour and 30 minutes.

 

RECIPE NOTES

  • Kenkey is usually served with shito, diced or ground red and/or green pepper, and fish.

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