Kenkey Ghana Food: Local Ghanaian Recipe-Asikoherbs
What is Kenkey?
Kenkey is a traditional Ghanaian meal made from fermented white corn that is popular among the Ga people of southern Ghana.
The Ga tribe refers to it as komi. The Fante tribe, who live in the country’s center, refer to it as dokono. When people in West Africa go fishing, they often eat fish that has been fresh, dried, or smoked to make it last longer. Kenkey is often served with fried fish in this area.
Kenkey food, on the other hand, is often served with fried fish, ground fresh pepper, fresh tomatoes, and onions, as well as any other toppings of your choice, such as Shito sauce. Ghanaians are skilled at fishing, so they consume a lot of fish recipes, whether they are fried, smoked, dried, or eaten fresh.
Meanwhile, kenkey ghana is such a popular street food in accra the capital of Ghana, that there is even a kenkey festival conducted once a year where you may sample kenkey in various ways, with fries, stews, and salads. Because the process does not end on the same day, this meal takes time to prepare. Consequently, it is food that must be made ahead of time and finished on the due date.
The Fante Kenkey Recipe
Normally, kenkey Ghana is made from white corn, but you may also use dried corn kernels, which must be soaked in water for a few days to soften. The dough is then ground into a dough, which is fermented before being used to make the specific Fante Kenkey recipe.
The people of Fante prefer plantain leaves to wrap their kenkeys instead of corn husks. This food has grown in popularity in African countries such as Nigeria, Togo, Benin, and Cote d’Ivoire. Caribbean people also appreciate Kenkey ghana, which is known as paime in Trinidad and Dokunu in Jamaica. They are eaten with plantain or squash as a side dish.
Kenkey Ghana food is a suitable substitute for bread since it blends well with stew cooked with fish, meat, or vegetables. However, the okra stew recipe should not be overlooked.
Because of the slight twist in the technique, homemade Kenkey ghana African food is not easy to make; thus, for those of us in Lagos, there are places where you can buy Kenkay ghana in Lagos.
The fresh pepper sauce is so amazing that you’ll want to lick the plate clean. It is frequently combined with fresh pepper onions and “Shito.” It’s a spicy, dark brown sauce with a kick. It’s made with spices from the area.
How to Make Kenkey Ghana | Kenkey Ghana Recipe-Komi/Dokunu
1-The Initial Step In The Process of Preparing Kenkey Ghana
The preparation of kenkey ghana necessitates two days of fermentation. However, the preparation time in the kitchen is also crucial and necessitates some planning, so it is frequently prepared with the family.
White cornmeal and cornstarch are blended. At 100 degrees Fahrenheit, water is gradually added until a smooth and uniform dough is created. The kenkey dough is then wrapped with a cloth and allowed to ferment in a warm place for two days.
The dough is then divided into two and one of the two pieces is cooked in a big pot of salted water that has been brought to a boil. It is critical to mix it on a regular basis to prevent the dough from adhering to the sides of the pot. The second piece of dough is added until the mixture is completely homogenous.
The kenkey ghana dough can then be divided into parts and shaped into balls before being wrapped in dried corn leaves. To prevent the leaves from opening due to heat, they must be bound together with a string.
The remaining cooking time is an hour and a half of steaming. Cooking water can also be eaten on its own. If you want to keep a batch of Kenkey balls for a few days, you can keep them in the refrigerator. They can then be steamed, put in a microwave oven, or even frozen for later.
How to make Kenkey Ghana Recipe
– 2 tsp corn starch
– 4 cups white cornmeal
– 1 teaspoon salt (to taste)
– Warm water
– Cornhusks, dried
Toppings for Servings
– Shito Soy Sauce
– Fish Fritters
– Sauce made from fresh peppers
How to Preparation Corn Husks
First and foremost, because the cornhusks are mostly dried, prepare them. This corn husks or foil preparation takes a few days on the day you plan to cook your Ghana komi/kenkey.
Fill a bowl halfway with warm water and soak the corn husks for 30-40 minutes to soften. Certainly, when the husk is flexible, you can easily fold in the corn dough and wrap it.
- In a large mixing bowl, combine the cornmeal and cornstarch.
- Stir in the heated water until a smooth dough forms.
- Cover the bowl in a place for two days, covered with a cloth.
- Dividing the prepared dough in half is a good idea.
- In a big pot, bring 2 cups of water to a boil, then add salt and decrease the heat to medium.
- Mix in half of the dough with water and mix.
- Cook for 10 minutes, stirring occasionally.
- Remove the pot from the heat, stir in the remaining dough, and thoroughly combine.
- Divide the dough into three or four large parts, roll into balls, and place each ball on a corn leaf.
- Wrap a corn leaf around each ball and tie them together with a string.
- Steam in the following manner:
- Pour hot water into a steamer with a considerable amount .
- Place the packed kenkey in the steam basket and bring the water to a boil over high heat.
- Reduce the heat to low and steam for 1 hour and 30 minutes.
Remove it from the heat and place it in a strainer or flat pan to cool somewhat before serving.
Serve your tasty Ghanaian food with pepper sauce, fried fish, and shito sauce.