Traditional Ghanaian Kenkey
Savor the authentic flavors of West Africa with this Traditional Ghanaian Kenkey recipe, a staple dish beloved for its rich, slightly tangy taste and hearty texture. Made from fermented white maize meal, this cherished dish involves a unique two-step process of fermentation and cooking to create its signature sour flavor and soft, dough-like consistency. Carefully wrapped in natural corn husks or banana leaves, the kenkey is steamed to perfection, resulting in a flavorful and aromatic side dish. Perfect for pairing with fried fish, spicy pepper sauce, or a comforting bowl of soup, this recipe invites you to explore the vibrant culinary traditions of Ghana. Whether you're preparing it for a family gathering or as a cultural culinary experience, kenkey promises to be a satisfying and versatile addition to any meal.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups White maize meal
- 6 cups Water
- 8 pieces Corn husks or banana leaves
- 1 tablespoon Salt
Directions
Step 1
In a large bowl, mix 4 cups of white maize meal with 3 cups of water to form a thick paste.
Step 2
Cover the bowl with a clean cloth and let it sit in a warm place to ferment. This usually takes about 24-48 hours depending on the ambient temperature.
Step 3
Once the maize meal has fermented (it should have a slightly sour smell), divide it into two portions.
Step 4
Set aside one portion in a separate bowl, covering it to prevent drying.
Step 5
Heat 3 cups of water in a large pot and add the other half of the fermented maize meal paste.
Step 6
Cook over medium heat, stirring continuously to prevent lumps, for about 30 minutes or until the mixture thickens into a smooth, dough-like consistency known as 'aflata'.
Step 7
Remove the 'aflata' from the heat and allow it to cool slightly.
Step 8
Mix the cooled 'aflata' with the reserved portion of the fermented maize paste until well combined.
Step 9
Add 1 tablespoon of salt to the mixture and blend thoroughly.
Step 10
Divide the dough into equal portions, suitable for wrapping.
Step 11
Wrap each portion securely in a corn husk or banana leaf, tying it with kitchen twine if necessary to keep it secure during cooking.
Step 12
Arrange the wrapped dough in a large pot, adding enough water to cover the bottom of the pot by about an inch to steam the kenkey.
Step 13
Cover the pot and steam the kenkey over medium heat for about 1.5 to 2 hours, replenishing the water as needed to maintain steam.
Step 14
Once cooked, the kenkey should be firm to the touch and the center should no longer be doughy.
Step 15
Allow the kenkey to cool slightly before serving. Serve with fried fish and a side of pepper sauce or soup.
Nutrition Facts
| Serving size | (2538g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3650 |
| Total Fat 12g | 0% |
| Saturated Fat 2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 7173.2mg | 0% |
| Total Carbohydrate 784g | 0% |
| Dietary Fiber 36g | 0% |
| Total Sugars 6g | |
| Protein 72g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 156.4mg | 0% |
| Iron 24mg | 0% |
| Potassium 1420mg | 0% |
Source of Calories