Description

Kenkey – Komi Fermented and cooked corn made into balls, served with  fried fish and  shitor (hot sauce)

a staple food in Ghana. It’s made from fermented, cooked maize dough that’s wrapped in leaves. The dough is usually wrapped in dried corn husks, dried plantain, or other leaves. Kenkey is roundish in shape, light cream to whitish in color, and has a solid, soft, sticky texture. It has a slightly sour taste. Kenkey is also known as: Kɔmi, Otim, Kooboo, Dorkunu. Kenkey is similar to sourdough dumplings. It’s usually served with: Pepper crudaiola, Fried fish, Soup, Stew. The traditional process for making kenkey is time consuming and laborious, taking 4–6 days. An accelerated option for industrial manufacture of kenkey in sausage casings was developed, which takes approximately 24 h. There are three types of kenkey: Ga, Fanti-Brown, Fanti-White.