High Protein Traditional Ghanaian Kenkey
Elevate your traditional Ghanaian kenkey experience with this high-protein twist on a beloved classic! This recipe combines fermented cornmeal with plant-based protein powder, delivering the perfect balance of authentic flavor and modern nutrition. With its signature tangy aroma developed through a 24-hour fermentation process and the addition of aflata—a glossy, partially cooked dough—this dish retains all the rich, cultural essence of original kenkey. Wrapped snugly in corn husks or banana leaves and steamed to perfection, each portion is a protein-packed delight that pairs beautifully with spicy shito, fried fish, or your favorite protein-rich side. Whether you're looking for a wholesome meal or exploring West African cuisine, this high-protein kenkey recipe is a flavorful journey you won't forget.
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Ingredients
- 4 cups Cornmeal
- 0.5 cups Plant-based protein powder, unflavored
- 6 cups Warm water
- 2 teaspoons Salt
- 8 pieces Dried corn husks or banana leaves
- 8 pieces Twine or kitchen string
Directions
Step 1
In a large mixing bowl, combine the cornmeal and plant-based protein powder.
Step 2
Gradually add 4 cups of warm water to the mixture while stirring continuously with a wooden spoon to form a thick dough.
Step 3
Cover the bowl with a clean kitchen towel and let the dough ferment at room temperature for 24 hours, stirring occasionally. The dough should develop a slightly sour aroma by the end of fermentation.
Step 4
Once fermented, heat a large pot on low and transfer half of the dough into the pot. Stir continuously, cooking the dough for 10-15 minutes, until it thickens and becomes glossy. This cooked portion of the dough is called 'aflata.'
Step 5
Remove the pot from heat and combine the cooked dough (aflata) with the uncooked dough in the mixing bowl. Mix thoroughly to create an even consistency.
Step 6
Season the dough mixture with salt, ensuring it is evenly distributed.
Step 7
Take a corn husk or banana leaf, and place a portion of the dough (about 1 cup) in the center. Fold the husk or leaf around the dough to form a tight rectangular or cylindrical package. Secure the package with kitchen twine. Repeat this process for the remaining dough.
Step 8
In a large stockpot, add enough water to fill the pot halfway and bring it to a boil. Arrange the wrapped kenkey packages in the pot, ensuring they are tightly packed to avoid unraveling during cooking.
Step 9
Cover the packages with additional corn husks or leaves if desired, then place a clean, heavy plate or a steamer basket on top to weigh them down and keep them submerged.
Step 10
Cover the pot with a lid and steam the kenkey packages over medium heat for 1.5-2 hours, checking occasionally to add more water if necessary.
Step 11
Once cooked, remove the kenkey from the pot and allow it to cool slightly before unwrapping.
Step 12
Serve warm with shito (Ghanaian pepper sauce), fried fish, or any protein-rich side dish of your choice.
Nutrition Facts
| Serving size | (3252g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3440 |
| Total Fat 39.2g | 0% |
| Saturated Fat 6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 5576mg | 0% |
| Total Carbohydrate 643.2g | 0% |
| Dietary Fiber 62.4g | 0% |
| Total Sugars 4.8g | |
| Protein 136.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 216mg | 0% |
| Iron 41.6mg | 0% |
| Potassium 1536mg | 0% |
Source of Calories