Kenkey (Fermented White Corn Meal)
Kenkey or dokono is a white cornmeal dumpling that is fermented and typically shaped into large balls then steamed. It is popular all over Ghana but a staple in Southern Ghana. The two main varieties of kenkey are Ga kenkey and Fante kenkey. Fante kenkey is wrapped in plantain leaves which lends a distinct flavor and color. Ga kenkey is wrapped in corn husks which enhances the corn flavor. In the Ga language, kenkey is called komi ( a paraphrase of the English word for corn mill).
The Ga kenkey may remind one of tamale a Mexican corn dish wrapped in corn husk, however, the kenkey is not stuffed and has a unique sourdough type flavor profile that pairs well with spicy and salty accompaniments such as shito.
Remnants
Remnants of kenkey (dokono) can still be found in the Caribbean today. When I was in St. Vincent I heard of a dish called dakonah, a sweet pudding made of grated sweet potato that’s wrapped and steamed in banana leaves. I never put two and two together until a Jamaican friend of mine mentioned the name again as a dish he eats. Only then did I realize what they called dakonah is what we call dokono or kenkey. Although not as refined as what you will find in Ghana, it definitely made me think about the influence of African culture on food worlds away.
The base
To make the kenkey you will first need to make the base called mmori. Mmori is the fermented cornmeal that is used as a base to make several dishes including koko (porridge), banku, tuo zaafi, and more. To make the mmori you will have to ferment the corn for 3-5 days. Click here for the link to the mmori recipe. In this recipe, I also will be using corn husk, which can be substituted with plastic wrap and aluminum foil. First, wrap the corn dough in plastic wrap then in another layer of foil before steaming.
Kenkey (Dokono)
Ingredients
- 4 cups Mmori (Fermented cornmeal mixture)
- 2 cups Water
- 1 teaspoon Salt
- Dried corn husk
- water for steaming
Instructions
- Take 3 cups of the mmori and mix with 2 cups of water
- Cook the mixture over the stovetop until it becomes a thick doughy consistency. It should look almost translucent. Remove from heat.
- Add the remaining 1 cup of raw mmori and mix it with the cooked mmori.
- In a separate bowl submerge and soak corn husk in water for 5 minutes
- Take about 1 cup of the mmori mixture and form into kenkey balls. Wrap in corn husk and tuck the remaining husk into the center of the ball mixture. *If you don't have corn husk you may use cling film and aluminum foil.
- Stack the kenkey into a medium-sized pot or dutch oven and fill with water till it reaches midway into the pot. Cover and steam over a medium fire for approximately 1 hour.
- Allow the kenkey cool and serve