Gluten-Free Traditional Ghanaian Kenkey
Discover the authentic flavors of Ghana with this Gluten-Free Traditional Kenkey recipe—a vibrant twist on the beloved West African staple! Made with carefully fermented certified gluten-free cornmeal, this dish boasts a delightfully tangy and earthy profile that perfectly complements a variety of flavorful accompaniments like spicy pepper sauce or rich Ghanaian soups. Wrapped in plantain leaves or parchment paper, the dough is steamed to perfection, creating a soft yet firm texture that’s ideal for scooping or slicing. With simple ingredients and traditional preparation techniques, this gluten-free version stays true to the heritage while catering to dietary needs. Whether you’re new to Ghanaian cuisine or a seasoned lover of these bold flavors, this accessible homemade kenkey recipe is sure to impress at any gathering!
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Recipe Information
Ingredients
- 4 cups Certified gluten-free cornmeal
- 3.5 cups Water
- 1 teaspoon Salt
- 10 sheets Plantain leaves or parchment paper
- 1 roll Twine or food-safe string
Instructions
In a large mixing bowl, combine 3 cups of the gluten-free cornmeal with 2.5 cups of water. Stir thoroughly until a smooth, thick paste forms.
Cover the bowl loosely with a clean kitchen towel and allow the mixture to ferment at room temperature for 24 to 48 hours. The longer it ferments, the tangier the flavor will become.
Once fermented, stir the mixture thoroughly again. Then, in a large cooking pot, add the remaining 1 cup of gluten-free cornmeal and 1 cup of water. Mix until smooth.
Place the pot over medium heat and gradually add the fermented corn mixture into it, stirring constantly to prevent lumps.
Continue stirring and cooking for about 15-20 minutes until the mixture thickens into a pliable dough. Add the salt and mix well.
Remove the dough from the heat and let it cool slightly so it can be safely handled.
Divide the dough into 6-8 portions. Shape each portion into a ball, then wrap it securely using a sheet of plantain leaf or parchment paper. Tie the wraps with twine or food-safe string to keep them in place.
Arrange the wrapped dough balls in a large pot and add enough water to cover at least half of their height. Cover the pot and bring the water to a boil.
Reduce the heat to low and steam the kenkey for about 90 minutes, ensuring the water level remains sufficient throughout the process by adding more boiling water if necessary.
Once cooked, remove the kenkey from the pot and allow it to cool slightly.
Serve warm with fish, pepper sauce, or your favorite Ghanaian soup.
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 439.2 g | 160% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 2.9 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
