Kenkey
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Kenkey or Dokonu or Komi is a staple dish similar to a sourdough dumpling from West Africa, usually served with a soup, stew, or sauce. It is particularly popular in Ghana. It is usually made from ground corn (maize), like sadza and ugali. Unlike ugali, making kenkey involves letting the maize ferment before cooking. Therefore, preparation takes a few days in order to let the dough ferment. After fermentation, the kenkey is partially cooked, wrapped in banana leaves, corn husks, or foil, and steamed. There are several versions of Kenkey, such as Ga and Fanti kenkey.
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[edit] Ingredients
- 6-8 cups of corn (maize) flour or cornmeal (ground corn or ground maize); (White cornmeal is preferred, it should be finely ground, like flour. Latin American style corn flour, as is used in tortillas, tamales, pupusas, etc. is the right kind)
- Banana leaves, or maize or corn husks, or aluminum foil to wrap dough in (the leaves or husks may be available at African, Asian, or Latino groceries)
[edit] Preparation
[edit] Fermented Cornmeal Dough
[edit] Traditional Method
In a large container combine the corn flour (or corn flour and grated cassava) with just enough warm water to dampen all of it. Mix well. Cover the container with a clean cloth. Set it in a warm place, such as a warmed oven or on top of the refrigerator, for two to three days. Fermentation may take longer than two days, especially in cool climates. (Note: a warmed oven is an oven that has been heated for a few minutes then turned off. The flour should ferment, not cook.) When it is properly fermented, it should have a slightly sour, but not unpleasant, aroma,like rising bread dough. Overly fermented corn flour will not taste right.
[edit] Alternate method
Prepare the corn flour as described above, and let it ferment for about six hours. Then mix one tablespoon of vinegar into the wet corn flour.
Once the fermented dough is ready, prepare Kenkey according to the following methods.
[edit] Kenkey
- Knead the fermented dough with your hands until it is thoroughly mixed and slightly stiffened. Divide the dough into two equal parts.
- In a large pot, bring one cup of water to a boil. Slowly add one part of the fermented dough. Cook for about ten minutes, stirring constantly and vigorously. Remove from heat. This half of the dough is called the "aflata".
- Combine the aflata with the remaining uncooked dough. Mix well.
- Divide the aflata-dough mixture into serving-sized pieces. Wrap the pieces tightly in banana leaf, maize or corn husks, or foil. Banana leaves are more flexible if they have been briefly warmed in a hot oven or a pot of boiling water. The wrapped dough should look like burritos or tamales. Cooking string can be used to tie the wrapping closed.
- Place the wrapped dough packets on a wire rack above water in a large pot. Bring to a boil and steam for one to three hours, depending on their size and thickness. Serve room-temperature.
- Serve the kenkey with palaver sauce, or any fish, fowl, or meat dish from Western Africa.
Note: Ready-to-use fermented cornmeal dough made especially for banku and kenkey may be available at African import grocery stores and should be prepared according to package instructions.
