Click on the image, above to submit to Pinterest.
Kenkey
Kenkey is a traditional Ghanaian recipe for a classic accompaniment of fermented maize (cornmeal) flour that's cooked to a thick paste which is a Ghanaian staple. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Kenkey.
prep time
20 minutes
cook time
140 minutes
Total Time:
160 minutes
Additional Time:
(+3 days fermenting)
Serves:
8
Rating: 
Tags : Ghana Recipes
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).
Ingredients:
2kg maize flour (eg cornflour or cornmeal) [white cornmeal is preferred]
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 aflata–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.
