Ghana’s popular steamed fermented corn dough ball is commonly called kenkey (or dokono, dokon, kokui, tim, or komi.) Kenkey is Ghana’s challenge to polenta and comes in numerous versions. Most common are the Ga and Fanti styles. I first lived in Nungua along the coast of Ghana where Ga kenkey predominates, so that is my preference. In contrast, Fanti kenkey is unsalted, steamed in plantain leaves rather than cornhusks, and shaped differently. Ga kenkey is made from a starter dough like that used for banku. However, while banku is very soft, kenkey is steamed (or sometimes boiled) to make a much firmer ball that can be sliced or served whole.
Kenkey is best served warm. Classic accompaniments include Stuffed Fried Fish (Kenam), Fresh Pepper Sauce, and/or the classic Shito. Kenkey and a stew or fried fish and pepper sauce is a great meal to eat with your hands, but kenkey is also served sliced as a side accompaniment to a stew. It is also used to make Iced Kenkey.
Make ahead: Kenkey can be steamed and stored in the refrigerator or frozen and thawed.
© 2015 All rights reserved. Published by Hippocrene Books.