Kenkey
Ghana
Rédacteur
Abuja, Nigeria ·
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Abuja, Nigeria ·
Kenkey is fermented maize dough, wrapped in banana leaf or corn husk and steamed into firm parcels. It is sour, and the sourness is the whole character of it. The fermentation runs one to three days before anything is cooked, and a kenkey that has been rushed is immediately identifiable to anyone who eats it regularly. It comes from the Ga people of Accra and the surrounding coast, who have been making it for centuries, and it has spread across Ghana without losing that origin. Ga kenkey and Fante kenkey are recognised as distinct: the wrapping differs, and so does the ratio of fermented to fresh dough, which changes how sour the finished parcel is. Kenkey is street food in the most functional sense. It is bought in its wrapping, which serves as the plate, and eaten with fried fish, shito and a raw pepper and tomato grind, standing up or sitting on a bench. The wrapping is not presentation; it is what the dough is steamed in and what keeps it for days without refrigeration. That combination of sour dough, hot pepper and fried fish is one of the most recognisable plates in West Africa.
Kenkey originates with the Ga people of coastal Ghana, among whom it is documented as an established staple, and is distinguished regionally into Ga and Fante forms that differ in wrapping and in the proportion of fermented dough. Maize, its base, reached West Africa through Atlantic trade from the 16th century.
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Mix the white cornmeal, corn dough and salt together in a large bowl.
Gradually add water while stirring. The consistency should be thick but pourable. Keep adding water until it is right.
Cover the bowl and leave the mixture to ferment for 1 to 3 days. It will develop a slightly sour taste and a distinct aroma.
After fermentation, prepare the wrapping. Cut banana leaves or corn husks into rectangles and wash them thoroughly.
Place a portion of the fermented dough in the centre of a piece of wrapping. Fold the wrapping over the dough into a tight bundle.
Repeat with the remaining dough.
Bring a large pot of water to the boil and carefully lower in the wrapped bundles.
Reduce the heat to low, cover the pot and steam for 2 to 3 hours. The kenkey is done when it is firm and separates easily from the wrapping.
Remove from the pot and cool slightly before unwrapping.
Serve hot with your choice of sauce or side.
Notes personnelles de Laila Yetunde3 avis
left my corn dough to ferment for 2 full days on the kitchen counter before wrapping in corn husks. the sour smell was very strong at first but once boiled and served with hot pepper e sweet o.
abeg is 40 mins really enough cooking time? i boiled mine for almost an hour because the middle was still too wet after 40 minutes. taste was good sha, very authentic sourness.
couldn't find fresh banana leaves anywhere here in LA so I had to use dried tamale corn husks from Vallarta market. soaked them in water first. 3 days fermentation was spot on, gave it that proper lekker sour tang.