Paleo Traditional Ghanaian Kenkey
Discover the perfect fusion of tradition and modern dietary needs with this delectable Paleo Traditional Ghanaian Kenkey recipe! A creative twist on the beloved West African classic, this recipe swaps out maize flour for cassava and almond flours, keeping it grain-free and Paleo-friendly. With a rich, tangy flavor developed through natural fermentation and a soft, slightly chewy texture achieved by "kneading on fire," this dish captures the essence of authentic kenkey while catering to a health-conscious lifestyle. Wrapped in banana leaves or parchment paper and steamed to perfection, this satisfying staple pairs beautifully with Ghanaian shito, grilled fish, avocado, or hearty Paleo-friendly stews. Whether you're embracing the Paleo lifestyle or just looking to explore global cuisine, this recipe offers a delightful and healthy way to enjoy the cherished flavors of Ghana.
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Recipe Information
Ingredients
- 2 cups Cassava flour
- 1 cup Almond flour
- 2.5 cups Water
- 0.5 teaspoon Salt
- 4 large pieces Banana leaves (or parchment paper for wrapping)
- 1 roll Twine or kitchen string
Instructions
1. In a large mixing bowl, combine the cassava flour and almond flour. Gradually add in 2 cups of water, stirring until you form a smooth, thick dough.
2. Cover the bowl with a clean towel or plastic wrap and allow the dough to ferment at room temperature for 24-48 hours. This aids in developing a tangy flavor similar to traditional kenkey.
3. After fermentation, transfer half of the dough to a saucepan. Add 1/2 cup of water and cook over low heat, stirring continuously, until it thickens and becomes stretchy. This step is called 'kneading on fire' in traditional kenkey preparation.
4. Remove the cooked portion from the heat and mix it back into the uncooked dough. Add the salt and knead thoroughly until the mixture is smooth.
5. Divide the dough into 4 equal portions. Shape each portion into a compact ball.
6. Wrap each ball tightly in banana leaves or parchment paper, ensuring they are completely sealed. Use kitchen twine to secure the wraps tightly.
7. Place the wrapped dough balls into a large pot with a steamer setup. Add enough water to the pot to create steam but ensure it does not reach the wrapped dough.
8. Cover the pot with a tightly fitting lid and steam on medium-low heat for about 90 minutes, checking occasionally to ensure water has not evaporated completely. Add more water if necessary.
9. Once cooked, remove the kenkey from the pot and let it cool slightly before serving. Unwrap the banana leaves or parchment paper, and enjoy your Paleo Traditional Kenkey with shito (Ghanaian pepper sauce), grilled fish, avocado, or your favorite Paleo-friendly stew.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 12.3 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 650 mg | 14% | |
*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.
