Kenkey is a Ghanaian staple dish made from fermented ground corn, with two main types named after the cultures that cook them. The corn dough is fermented for several days before being boiled or steamed and wrapped in either corn husks or plantain leaves. It is often served with fish and tomato-based sauces.
Kenkey is a type of bread or dumpling that serves as a staple dish in the African country of Ghana. It is made from ground corn that has been allowed to ferment before being steamed or boiled into a final solid form. The actual kenkey manufacturing process can be time consuming, but is still done nearly every day in certain areas. There are actually two main types of kenkey, both named after the Ghanaian cultures that cook them on a regular basis. Ga kenkey is different from the Fanti version, because it is not fermented for long and is traditionally wrapped differently before steaming.
The basic ingredient in kenkey is corn. In the most authentic version of the recipe, the corn is taken off the cob and soaked in water until soft, usually overnight. The soft corn is then mashed into a thick slurry, sometimes with cassava added. A faster and perhaps more convenient method of making the dough is to use finely ground cornmeal mixed with warm water until it is barely absorbed.
The corn dough is placed in a container, covered, and left to sit in a warm area for several days. During this time, natural bacteria in the air ferment the kenkey, changing the basic flavor of the corn. One problem that must be avoided during fermentation is allowing the starter to sit too long, in which case a rotten smell will develop and the dough will be unusable. The Fanti version of the dish requires it to remain for anywhere from a few hours longer to nearly a day longer than Ga kenkey.
The fermented dough is divided into two halves. The first half is placed in a pot of boiling water and stirred until it breaks down, cooks, and turns into a thick, pasty substance. The second half of the dough is then added to the first half out of the pan and they are kneaded together until the dough stiffens.
The finished dough is then wrapped before being baked. Ga type of dumpling is wrapped in corn husks. The Fanti version is wrapped in several layers of plantain or plantain leaves. Once wrapped, kenkey is usually steamed for several hours until done, although it can be boiled in water. The food can be served alongside many dishes, but is often enjoyed with fish and tomato based sauces.
Protect your devices with Threat Protection by NordVPN
