Kenkey RecipeOrigin: Ghana Period: Traditional |
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Kenkey (also known as Dokonu or Komi) is one of the staple foods consumed in Ghana. It's a steamed dough ball made from fermented corn (maize). Ingredients2kg maize flour (eg cornflour or cornmeal) [white cornmeal is preferred] 
Kenkey Preparation:Method:To prepare Kenkey from scratch the maize flour first has to be fermented. 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. It has slightly sour aroma when properly fermented. The resultant dough is kneaded with the hands until it is thoroughly mixed and has stiffened slightly. At this point it's divided into two equal portions. Half the fermented dough is placed in a large pot along with 250ml water where it's partially cooked for about 10 minutes, stirring constantly and vigourously (at which point it's called aflata). At this point the uncooked half of the dough is added and mixed-in well. The resultant aflate–dough mixture is divided and shaped into serving-sized pieces before being wrapped tightly in banana leaves, cornhusks, greaseprof paper or foil. 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. The final dough balls are the kenkey and are typically served with a sauce (typically a hot sauce) such as Palaver Sauce or any meat or fish dish. |
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