Traditional Ghanaian Kenkey
Experience the heart and soul of Ghanaian cuisine with this Traditional Ghanaian Kenkey recipe—a cherished staple made from fermented white maize meal enveloped in corn husks or banana leaves. This authentic dish is known for its distinctively tangy flavor, developed through a natural fermentation process over 24-48 hours. Carefully steamed to perfection, Kenkey is a versatile delight that pairs beautifully with fried fish, spicy pepper sauce, or savory soups. Ideal for large gatherings, this recipe yields eight servings and captures the essence of Ghanaian culinary traditions. With a hands-on preparation method and a unique blend of textures and aromas, Kenkey is more than a dish—it’s a taste of West African heritage that’s perfect for adventurous food lovers seeking authentic flavors.
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Recipe Information
Ingredients
- 4 cups White maize meal
- 6 cups Water
- 8 pieces Corn husks or banana leaves
- 1 tablespoon Salt
Instructions
In a large bowl, mix 4 cups of white maize meal with 3 cups of water to form a thick paste.
Cover the bowl with a clean cloth and let it sit in a warm place to ferment. This usually takes about 24-48 hours depending on the ambient temperature.
Once the maize meal has fermented (it should have a slightly sour smell), divide it into two portions.
Set aside one portion in a separate bowl, covering it to prevent drying.
Heat 3 cups of water in a large pot and add the other half of the fermented maize meal paste.
Cook over medium heat, stirring continuously to prevent lumps, for about 30 minutes or until the mixture thickens into a smooth, dough-like consistency known as 'aflata'.
Remove the 'aflata' from the heat and allow it to cool slightly.
Mix the cooled 'aflata' with the reserved portion of the fermented maize paste until well combined.
Add 1 tablespoon of salt to the mixture and blend thoroughly.
Divide the dough into equal portions, suitable for wrapping.
Wrap each portion securely in a corn husk or banana leaf, tying it with kitchen twine if necessary to keep it secure during cooking.
Arrange the wrapped dough in a large pot, adding enough water to cover the bottom of the pot by about an inch to steam the kenkey.
Cover the pot and steam the kenkey over medium heat for about 1.5 to 2 hours, replenishing the water as needed to maintain steam.
Once cooked, the kenkey should be firm to the touch and the center should no longer be doughy.
Allow the kenkey to cool slightly before serving. Serve with fried fish and a side of pepper sauce or soup.
Nutrition Facts
Calories |
3650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7173 mg | 312% | |
| Total Carbohydrate | 784.0 g | 285% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 6.0 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1420 mg | 30% | |
*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.
