Whole30 Traditional Ghanaian Kenkey
Experience the authentic flavors of Ghana with this Whole30 Traditional Kenkey recipe, a perfect blend of cultural heritage and health-conscious cooking. Made with finely ground white cornmeal, this naturally fermented dish boasts a delightfully tangy taste and a soft, doughy texture. Each portion is carefully wrapped in corn husks or banana leaves, then steamed to perfection, capturing the essence of traditional Ghanaian cuisine. With its Whole30-compliance, this recipe allows you to enjoy a classic West African staple while staying true to your healthy eating goals. Serve it warm with pepper sauce, fish, or a savory stew for a wholesome, hearty meal that's rich in history and flavor. Perfect for meal prep or a unique culinary adventure at home!
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Ingredients
- 4 cups white cornmeal (finely ground, Whole30 compliant)
- 2.5 cups lukewarm water
- 1 teaspoon sea salt
- 12 large pieces corn husks or banana leaves (for wrapping)
- 4 cups water (for steaming)
Directions
Step 1
In a large mixing bowl, combine the white cornmeal and 2 cups of lukewarm water. Mix thoroughly to form a dough.
Step 2
Cover the bowl with a clean kitchen towel and let the mixture ferment for 24 hours at room temperature. This step helps develop the traditional tangy flavor of Kenkey.
Step 3
After fermentation, dissolve the sea salt in the remaining 1/2 cup of lukewarm water and knead it into the fermented dough until the mixture is smooth.
Step 4
Divide the dough into two equal portions. In a large skillet or saucepan over medium heat, cook one portion of the dough, stirring continuously with a wooden spoon to prevent lumps. Cook until the dough becomes thick and slightly lighter in color (about 10 minutes). Remove from heat and let it cool slightly.
Step 5
Once cooled, mix the cooked dough with the uncooked dough until thoroughly combined. This step gives Kenkey its distinctive texture.
Step 6
Divide the combined dough into 6 equal portions. Smooth each portion into a ball.
Step 7
Prepare the corn husks or banana leaves by softening them in hot water (if stiff) and patting them dry. Wrap each ball of dough tightly in 1–2 layers of husks or leaves, ensuring there are no gaps. Use kitchen twine to secure the wraps if needed.
Step 8
In a large pot, place a steamer basket or line the bottom with additional husks to create a barrier. Add enough water to the pot (about 4 cups) to steam the Kenkey without submerging it.
Step 9
Place the wrapped Kenkey balls in the pot, cover, and steam over medium heat for about 2 hours, adding more water as needed to maintain the steam.
Step 10
Once cooked, remove the Kenkey from the pot and let it cool slightly before serving. Serve warm with a Whole30-compliant pepper sauce, fish, or stew.
Nutrition Facts
| Serving size | (2165g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1836 |
| Total Fat 18.0g | 0% |
| Saturated Fat 2.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2361mg | 0% |
| Total Carbohydrate 393.6g | 0% |
| Dietary Fiber 41.0g | 0% |
| Total Sugars 4.1g | |
| Protein 36.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 40.8mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 801.6mg | 0% |
Source of Calories