How to make Ga Kenkey
Kenkey is a typical Ghanaian dish made from fermented white corn, which is widely consumed throughout the country by Ga people from southern Ghana.
Kenkey is also popular in neighboring Ghana countries, such as Côte d’Ivoire, Togo, and western Benin, but it was also exported to Jamaica, where it is called dokono, and Guyana, where it is called konkee. In Trinidad, it is called paime.
Kenkey is usually served with shito, diced or ground red and/or green pepper, and fried fish.
DID YOU KNOW?
It is believed that the water left after cooking the kenkey is medicinal. It detoxifies the body, cures fever and also cures jaundice. You can take it hot or leave it for 3 days before drinking.
It is sold commercially by some food vendors.
Eating Kenkey helps in digestion because of its high level of fiber which aids in digestion and regulates blood sugar. It also protects one from constipation and hemorrhoids.
Eating Kenkey helps combat fat by reducing blood cholesterol levels.
Kenkey supports digestive and immune system while contributing beneficially to the intestine and overall health.
RECIPE INGREDIENTS
3 cups white cornmeal
1 tablespoon cornstarch
3 cups warm water
1 teaspoon salt
Dried corn leaves
DIRECTIONS ON HOW TO MAKE GA KENKEY
Cooking the dough:
Pour the cornmeal and the cornstarch into a large bowl.
Add warm water and stir until a smooth dough is formed.
Cover the bowl with a clean kitchen cloth and put it in a warm place preferably an oven for 2 days to ferment.
After fermentation, divide the formed dough in two equal parts
Under a medium heat, bring 2 cups of water to a boil in a large pot. Add salt
Place half of the dough in the water and mix using a wooden ladle until it dissolves
Cook for 10 minutes, stirring regularly.
Remove the pot from the heat. Stir in the rest of the dough and mix well.
Scoop the dough into 3 or 4 large portions, form balls and place each ball on a corn leaf.
Wrap the corn leaf around each ball by tying it up with a string.
Steaming Preparation:
Pour a large amount of hot water into a steamer or saucepan
Place the raw kenkey in it and bring the water to a boil over high heat.
Steam for about 1 hour and 30 minutes.
Serve warm with various side dishes
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How to make Ga Kenkey
Ingredients
- 3 cups white cornmeal
- 1 tablespoon cornstarch
- 3 cups warm water
- 1 teaspoon salt
- Dried corn leaves
Instructions
- Cooking the dough:
- Pour the cornmeal and the cornstarch into a large bowl.
- Add warm water and stir until a smooth dough is formed.
- Cover the bowl with a clean kitchen cloth and put it in a warm place preferably an oven for 2 days to ferment.
- After fermentation, divide the formed dough in two equal parts
- Under a medium heat, bring 2 cups of water to a boil in a large pot. Add salt
- Place half of the dough in the water and mix using a wooden ladle until it dissolves
- Cook for 10 minutes, stirring regularly.
- Remove the pot from the heat. Stir in the rest of the dough and mix well.
- Scoop the dough into 3 or 4 large portions, form balls and place each ball on a corn leaf.
- Wrap the corn leaf around each ball by tying it up with a string.
- Steaming Preparation:
- Pour a large amount of hot water into a steamer or saucepan
- Place the raw kenkey in it and bring the water to a boil over high heat.
- Steam for about 1 hour and 30 minutes.
- Serve warm with various side dishes