Komi (Ga) and Dokono (Fante)
Kenkey
Tangy, steamed fermented corn dough, served with fried fish and shito.
- Total time
- 2 hr 30 min
- Serves
- 6
- Level
- Takes patience
Kenkey is a fermented corn dough that is cooked, shaped into balls, wrapped in husks and steamed. Ga kenkey is wrapped in corn husks, and Fante kenkey in plantain leaves. Allow 2 to 3 days for the dough to ferment first. It has a distinct sour taste and is perfect with fried fish, hot shito and sliced tomato and onion.
Ingredients
- 6 cups white corn dough (fermented 2 to 3 days)
- 1 tsp salt
- 3 cups water, for cooking the aflata
- Dried corn husks or banana leaves, soaked in warm water
- Fried fish (tilapia, herring or mackerel)
- Shito
- Sliced tomatoes and onions
Method
- 01
Split the dough into two parts. Mix one half (about 3 cups) with 3 cups water and the salt, and cook on medium heat, stirring constantly, for 10 minutes until it becomes a thick, glossy paste. This is the aflata.
- 02
Let it cool for 10 minutes, then knead it into the remaining raw dough until smooth.
- 03
Scoop a portion of the dough (about a large fist) onto a soaked husk and fold the husk around it into a tight parcel. Repeat with the rest.
- 04
Line a large pot with spare husks. Stack the parcels in and add about 2 cups of water.
- 05
Cover tightly, and steam for 1 hr 30 min to 2 hr, topping up with hot water when needed.
- 06
Rest the kenkey for 10 minutes, then unwrap and serve hot with fried fish, shito and fresh onion and tomato.
Kitchen tips
- Fermentation takes 2 to 3 days in a warm place. The dough should smell pleasantly sour.
- Wrap tightly so the kenkey holds its shape.
- Kenkey keeps in the fridge for a week and freezes well. Steam to reheat.
Cooking abroad?
Frozen ready-made kenkey is sold at African stores. You can also buy fermented corn dough or ready kenkey flour from them.
