kenkey recipe is a staple Ghanaian food made from fermented Maize usually called corn dough, Kenkey is a nutritious dish mostly eaten by the Fante and Ga people of Ghana. Kenkey recipe is processed from fermented corn which is also called Komi in the Ga tribe or Dokono by the Fante people of Ghana.
However, kenkey food is commonly served with fried fish, ground fresh pepper, fresh tomatoes, and onions; with any other topping of your choice such as Shito sauce. The Ghanaians are good at fishing, so they consume a lot of fish recipe by frying, smoked, dried, or better still eaten as a fresh fish recipe.
Meanwhile, in Accra Kenkey is complete street food, its being sold everywhere. This dish takes time to prepare because the process doesn’t just end the same day, so, it a delicacy you need to make ahead then finish on the exact day needed.
Fante Kenkey Recipe
Normally kenkey recipe is made from white corn, you can equally use dried corn kernels as well to make it, which need to be soaked in water for some days to soften. The next step is to grind into a dough; the dough is then fermented before using to make the exact Fante Kenkey recipe.
The people of Fante don’t really use corn husks to wrap there Kenkey, rather they prefer plantain leaves. This food has gain popularity in some African countries like Nigeria, Togo, Benin, and Cote d’Ivoire. The people of Caribbean Island also enjoy Kenkey which is called paime in Trinidad and Dokono in Jamaica. They are served with a side dish of plantain or squash vegetables.
Kenkey Ghana food is a good alternative for bread as they blend well with stew cooked with fish, meat, or vegetables; on the other hand, the okra stew recipe is not left out.
Homemade Kenkey African Food is not so simple to make because of the little twist in the procedure; so for those of us in Lagos, there are places where you can get Kenkay in Lagos.
The fresh pepper sauce is so delicious that you can lick it all on your own. It is often mixed with fresh pepper onions and “Shito”. It’s a spicy dark brown sauce. It is made from local spices.
How to Make Kenkey Recipe – Ghana Food Dokunu/Komi
- 2 tablespoon cornstarch
- 4 cups white cornmeal
- 1 teaspoon salt to taste
- Warm water
- Dried cornhusks
Toppings to Serve with
- Shito Sauce
- Fried Fish
- Fresh pepper Sauce
How to Prepare the Corn Husks
First and foremost, prepare the cornhusks because they are mostly dried. Tentatively this corn husks preparation should be done on the exact day you will cook your Ghana komi/kenkey.
In a bowl of warm water pour the corn husks into it and soak for about 30-40 minutes in other to soften. Certainly, when the husk is malleable you can easily fold in the corn dough and wrap.
- In a deep bowl, pour in the cornstarch and cornmeal together; add in the warm, mix properly to get a smooth dough.
- Secondly, when desired corn dough is achieved, cover the bowl very well with cloth and transfer to a warm place to ferment for 2-3 days depending on how you want. Although some people keep the dough for like 4 days to ferment before continuing with the final process of cooking.
- On the 2nd or 3rd day remove the cover; divide the fermented corn dough into 3 equal parts. Transfer one (1) part into a pot, add water and cook by stirring continuously until the consistency is slightly thick.
- The remaining 2 parts of fermented cornmeal pour in 2 cups of warm water, add salt stir properly.
- Mix the cooked cornmeal with the raw corn dough together
- Divide the corn dough into ports and mold into balls, then place on the corn husks or corn leaf.
- Lastly, wrap the corn husk around the corn balls, ensure you wrap very well, and tie the tips before folding it in.
- In a pot place some corn husks on the button, transfer all the wrapped corn dough Kenkey into the pot, pour hot water into the dokunu, cover and allow cooking for 1 hour.
- The moment is well cooked you will notice from the color else continue cooking again for another 20-30 minutes.
Remove from heat in a sieve or flat pan; allow cooling a bit before you serve.
Serve and enjoy your delicious Ghana food with pepper sauce, fried fish, and shito sauce.