Paleo Traditional Ghanaian Kenkey

Experience the vibrant flavors of West Africa with this Paleo Traditional Ghanaian Kenkey—a creative, grain-free twist on a beloved classic! Made with cassava and almond flour, this recipe stays true to the tangy, fermented essence of traditional kenkey while embracing a Paleo-friendly approach. The dough is carefully fermented for an authentic, sour flavor, then partially cooked in a unique technique called "kneading on fire" before being wrapped in aromatic banana leaves (or parchment paper) and steamed to perfection. The result is a delightfully soft and slightly chewy dish that pairs beautifully with shito (Ghanaian pepper sauce), grilled fish, avocado, or Paleo-friendly stews. Whether you're exploring Ghanaian cuisine or reinventing favorites for a gluten-free lifestyle, this wholesome recipe invites you to savor tradition with a modern twist.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 cups Cassava flour
• 1 cup Almond flour
• 2.5 cups Water
• 0.5 teaspoon Salt
• 4 large pieces Banana leaves (or parchment paper for wrapping)
• 1 roll Twine or kitchen string

Directions

Step 1

1. In a large mixing bowl, combine the cassava flour and almond flour. Gradually add in 2 cups of water, stirring until you form a smooth, thick dough.

Step 2

2. Cover the bowl with a clean towel or plastic wrap and allow the dough to ferment at room temperature for 24-48 hours. This aids in developing a tangy flavor similar to traditional kenkey.

Step 3

3. After fermentation, transfer half of the dough to a saucepan. Add 1/2 cup of water and cook over low heat, stirring continuously, until it thickens and becomes stretchy. This step is called 'kneading on fire' in traditional kenkey preparation.

Step 4

4. Remove the cooked portion from the heat and mix it back into the uncooked dough. Add the salt and knead thoroughly until the mixture is smooth.

Step 5

5. Divide the dough into 4 equal portions. Shape each portion into a compact ball.

Step 6

6. Wrap each ball tightly in banana leaves or parchment paper, ensuring they are completely sealed. Use kitchen twine to secure the wraps tightly.

Step 7

7. Place the wrapped dough balls into a large pot with a steamer setup. Add enough water to the pot to create steam but ensure it does not reach the wrapped dough.

Step 8

8. Cover the pot with a tightly fitting lid and steam on medium-low heat for about 90 minutes, checking occasionally to ensure water has not evaporated completely. Add more water if necessary.

Step 9

9. Once cooked, remove the kenkey from the pot and let it cool slightly before serving. Unwrap the banana leaves or parchment paper, and enjoy your Paleo Traditional Kenkey with shito (Ghanaian pepper sauce), grilled fish, avocado, or your favorite Paleo-friendly stew.

Nutrition Facts

Serving size	(1239g)

Amount per serving	% Daily Value*
Calories	1364.6

Total Fat 49.4g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1231.6mg	0%
Total Carbohydrate 212.6g	0%
Dietary Fiber 14.6g	0%
Total Sugars 12.3g
Protein 24.4g	0%

Vitamin D 0IU	0%
Calcium 320.9mg	0%
Iron 7.0mg	0%
Potassium 650.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.9%

Protein: 7.0%

Carbs: 61.1%