A tangy, fermented corn dough wrapped in corn husks and steamed until firm, with a distinctive sour flavour that pairs perfectly with fried fish and pepper sauce.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: corn husk wrapping
Garnishes: ground pepper, sliced onion
Accompaniments: fried fish, shito, pepper sauce
Instructions
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1
Mix ground corn with water to form a smooth dough. Cover and ferment for 2-3 days at room temperature.
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2
Divide fermented dough in half. Cook one half in a pot with water, stirring until thick (this is the aflata).
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3
Mix the cooked portion back into the raw fermented dough thoroughly.
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4
Wrap portions in corn husks, tying securely.
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5
Steam wrapped kenkey for 1-2 hours until firm. Serve warm or at room temperature.
Did You Know?
There are two main types — Ga kenkey (wrapped in corn husks) and Fante kenkey (wrapped in banana leaves) — and the rivalry between fans is fierce.
Chef's Notes
Equipment Tips
- large pot
- corn husks
- mixing bowl
Garnishing
ground pepper, sliced onion
Accompaniments
fried fish, shito, pepper sauce
The Story Behind Kenkey
Kenkey is one of Ghana's most ancient foods, a staple of the Ga and Fante peoples of the coast. The fermentation process was an ingenious preservation method that also enhanced nutrition. Today it is consumed nationwide and considered essential Ghanaian heritage food.
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