In brief
- Kenkey: fermented white corn dough, steamed in leaves
- Origin: Ghana, the Ga people of Accra (komi) and the Fante of the coast (dokono)
- Essential ingredients: white corn flour, water, salt, leaves for wrapping
- Traditionally served with smoked or fried fish and shito sauce
Origins and cultural history of kenkey
Kenkey is a fermented white corn dough, partly cooked and then wrapped to finish cooking by steaming. It is a staple food of southern Ghana, in particular among the Ga people of Accra, who call it komi, and the Fante of the Cape Coast region, who call it dokono. The Ga version is wrapped in dried corn husks, for a stronger taste; the Fante version is wrapped in banana leaves, for a milder taste.
Fermentation, lasting from 24 hours to several days depending on the preparation, gives kenkey its characteristic slightly tangy taste. Traditionally, it is eaten with smoked or fried fish and shito sauce, a smoked chili paste, a daily meal for fishermen and families along the Ghanaian coast alike.
What are the essential ingredients of kenkey
Kenkey itself needs only corn, water and salt; it is the fermentation and the plant wrapping that give it its character.
- white corn flour
- water
- salt
- dried corn husks or banana leaves, for wrapping
What to know about the kenkey
The kenkey is a ball of fermented white corn dough, steamed in leaves, that needs nothing more than corn, water and salt. The fermentation gives it its tangy taste, and the wrapping changes the flavor: dried corn husks for the Ga version (komi), which is stronger, banana leaves for the Fante version (dokono), which is milder. In Ghana, it is eaten with smoked or fried fish and shito sauce, a smoked chili paste.
Frequently asked questions about kenkey
How long does the kenkey dough ferment?
Depending on the preparation, from 24 to 48 hours at room temperature for a dough made from corn flour, up to a week for traditional preparations made from whole corn kernels that are soaked and then ground. The dough is ready when it gives off a slightly tangy smell.
Can banana leaves replace corn husks?
Yes: that is even the difference between the two main versions of kenkey. The Ga version, called komi, is traditionally wrapped in dried corn husks, while the Fante version, called dokono, is wrapped in banana leaves, for a milder taste.
Where to find the ingredients for kenkey in France?
NKOSI sells the smoked fish and dried chili traditionally served with kenkey on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
