A Ghanaian special
The kenkey popularly known as the Ga kenkey, Komi, Nkran Dokono or Accra Kenkey.
It is a typical Ghanaian dish made from fermented white corn, which is widely consumed throughout the country by Ga people from southern Ghana.
The kenkey is a delicacy that can also be accompanied with smoked fish or meat, sauce, pepper, onions, tomatoes and shrimps.
Kenkey can also be made from plantains which could be an healthier alternative, safe from cancer-causing toxins.
- 3 cups white stone-ground cornmeal (not de-germinated)
- 1 tbsp corn starch
- 3 cups warm water
- 1 tsp salt
- dry corn husks
- In a deep bowl, pour in the cornstarch and cornmeal together; add in the warm, mix properly to get a smooth dough.
- when desired corn dough is achieved, cover the bowl very well with cloth and transfer to a warm place to ferment for 2-3 days.
- After 2 or 3 days remove the cover; divide the fermented corn dough into 3 equal parts. Transfer one (1) part into a pot, add water and cook by stirring continuously until the consistency is slightly thick.
- The remaining 2 parts of fermented cornmeal pour in 2 cups of warm water, add salt stir properly.
- Mix the cooked cornmeal with the raw corn dough together
- Divide the corn dough into ports and mold into balls, then place on the corn husks or corn leaf.
- wrap the corn husk around the corn balls, ensure you wrap very well, and tie the tips before folding it in.
- In a pot place some corn husks on the button, transfer all the wrapped corn dough Kenkey into the pot, pour hot water into the dokunu, cover and allow cooking for 1 to 2 hours depending of thickness.
- Can be served with fish, meat, sauce, green and black pepper etc.
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