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Ghanian Kenkey
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Servings:
Author:
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Course:
Snack
Cuisine:
Ghanaian
Keywords:
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)
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Instructions
1
In a large bowl, mix the white cornmeal, corn dough, and salt together.
2
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.
3
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.
4
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.
5
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.
6
Repeat the process with the remaining corn dough until you have used it all.
7
In a large pot, bring water to a boil. Carefully place the wrapped Kenkey
bundles into the boiling water.
8
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.
9
Once cooked, remove the Kenkey from the pot and allow it to cool slightly before
unwrapping.
10
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.
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