Ghanian Kenkey
Ingredients
- 3 cups of white cornmeal
- 1 cup of corn dough or corn flour
- Water (as needed)
- 1 teaspoon of salt
- Banana leaves or corn husks (for wrapping)
- Sauce or side dish of your choice (e.g., grilled fish, fried fish, fried plantains, pepper sauce)
Instructions
- In a large bowl, mix the white cornmeal, corn dough, and salt together.
- Gradually add water to the mixture while stirring. The consistency should be thick but pourable. Continue to add water until you achieve the desired consistency.
- Cover the bowl and allow the mixture to ferment for 1 to 3 days. During fermentation, the mixture will develop a slightly sour taste and a distinct aroma.
- After fermentation, prepare the wrapping for the Kenkey. If you have banana leaves or corn husks, cut them into rectangular pieces and wash them thoroughly.
- Take a portion of the fermented corn dough and place it in the center of a piece of the prepared wrapping. Fold the wrapping over the dough, forming a tight bundle.
- Repeat the process with the remaining corn dough until you have used it all.
- In a large pot, bring water to a boil. Carefully place the wrapped Kenkey bundles into the boiling water.
- Reduce the heat to low, cover the pot, and allow the Kenkey to steam for about 2 to 3 hours. The Kenkey is done when it becomes firm and easily separates from the wrapping.
- Once cooked, remove the Kenkey from the pot and allow it to cool slightly before unwrapping.
- Serve the Kenkey hot with your choice of sauce or side dish. Grilled fish, fried fish, fried plantains, or pepper sauce are common accompaniments to Kenkey.
Notes
Kenkey is typically enjoyed by tearing off small pieces with your fingers and using them to scoop up the sauce or side dish. It has a unique flavor and texture that many people find delicious.
Remember, this is a basic recipe, and variations of Kenkey exist across different regions and households in Ghana. The cooking time and fermentation period can vary depending on the desired taste and texture.
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