Kenkey is produced by steeping grains of maize in water for about one week, before they are then milled and kneaded with water into a dough.[1] The dough is allowed to ferment for four days to a week before part of the dough is cooked.[1]
Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana, and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is popularly known as kɔmi (pronounced kormi) by the Gasordokono by the Akans in Ghana. It is also known in Jamaica as dokunoo, dokono, dokunu, blue drawers, and tie-a-leaf. In Guyana, it is called konkee.[2]InTrinidad it is called "paime" (pronounced pay-me) and differs in that it does not contain plantain but may include coconut, pumpkin and/or raisins. The dish is usually associated with Christmas time.[3] In the cuisine of the Caribbean, it is made with cornmeal, plantain, green banana, sweet potato (Asante and Jamaican version, which came from the Asante version) or cassava, wrapped in banana leaves. The food is derived from African cooking traditions.[4][5]
Fante kenkey
Unlike ugali, making kenkey involves letting the maize ferment before cooking. Therefore, preparation takes a few days in order to let the dough ferment. Corn meal is mixed with cornstarch and water is added until a smooth and consistent dough is obtained. It is covered and left in a warm place for the fermentation to take place.[2] After fermentation, the kenkey is partially cooked, wrapped in banana leaves, corn husks, or foil, and steamed.[6] There are several versions of kenkey, such as Ga and Fante kenkey. The Ga kenkey is more common in most parts of Ghana.
Ice kenkey is a meal made from kenkey mixed with water, sugar, powdered milk, and ice.[1]
^ abcAtter, Amy; Ofori, Hayford; Anyebuno, George Anabila; Amoo-Gyasi, Michael; Amoa-Awua, Wisdom Kofi (2015). "Safety of a street vended traditional maize beverage, ice-kenkey, in Ghana". Food Control. 55: 200–205. doi:10.1016/j.foodcont.2015.02.043.
