Kenkey, the fermented but nutritious meal

Kenkey with its special raw sauce and shito , is one of the major fermented foods commonly eaten in Ghana.  But over a long time,it has now gained popularity among Nigerians too. It is popularly called dorkunu.

Kenkey is prepared from fermented ground white corn (maize). Unlike banku which is cooked, kenkey is partly boiled then finished by steaming in corn husks or banana leaves. Depending on your preference, kenkey can be prepared to be sweet or sour. Considering the healthy facts stated by nutritionists about corn, having complex carbohydrates, low protein, low fat and high fiber content, you should consider eating it regularly. More so, corn is in season.

Preparation

It is of importance to note that the corn has to be ground first into flour and mixed with warm water, then to be left to ferment (for two to three days) into maize dough. The fermented dough is kneaded with the hands until it is thoroughly mixed and slightly stiffened, after which it is divided into two equal parts.

One part of the fermented dough is partially cooked in a large pot of water for about ten minutes, stirring constantly and vigorously, after which it is combined with the remaining uncooked dough and mixed well. The cooked half of the dough is called “aflata”.

The aflata dough mixture is divided into serving-sized pieces and wrapped tightly in banana leaves, corn husks, or foil. The wrapped dough packets are placed on a wire rack above water in a large pot and allowed to boil and steam for one to three hours, depending on their size and thickness. The final product, kenkey or dorkunu, is served with sauce, well spiced fish or meat dish.

 Ingredients

1. 6-8 cups of white maize. It should be finely ground like flour.
2. Maize husks or aluminum foil to wrap dough

ALSO READ: PIZZA: A sweet appetizer

Preparation

1. Kenkey is made from fermented ground maize (flour). It’s mixed with just enough warm water to wet it before being allowed to ferment (covered with a clean cloth) for two to three days to form maize dough.
2. The fermented dough is kneaded with the hands until it is thoroughly mixed and slightly stiffened, after which it is divided into two equal parts. One part of the fermented dough is partially cooked in a large pot of water for about 10 minutes, stirring constantly and after which it is combined with the remaining uncooked dough and mixed well.

3.The cooked half of the dough at this stage is called “aflata”. The aflata-dough mixture is divided into serving-sized pieces and wrapped tightly in banana leaves, or cornhusks (outer covering of a maize).

4. The wrapped dough is then placed on a wire rack above a pot of boiling water and are steamed for between 1 and 3 hours depending on their size and thickness.
5. Kenkey or Dorkunu is usually served with Fish or meat and accompanied by an assortment of peppers and spices.

For the fresh sauce you will need:

1. Onion
2. Tomatoes
3. Chilli peppers such as scotch bonnet, habanero or green chillies

4.1 teaspoon of sea salt

Grind all these fresh ingredients inside the asanka  grinding pot (pestle and mortar) in order to get the original taste of the sauce.

Kenkey or dorkunu sauce

(shito)

A fragrant, hot pepper sauce available at every table in Ghana. It is made of dried seafood: fish and shrimps, ground and fried in lots of oil with ground dried red chilli peppers and other seasoning. It is an accompaniment to a variety of dishes.

How to prepare shito (Ghana pepper sauce)

  Ingredients

1. Onions (chopped)
2. Fried fish
3. Dry ground shrimps
4. Fresh pepper
5. Dried pepper powder
6. Tomato puree
7. Garlic ( minced)
8. Ginger (chopped)
9. Nutmeg
10. Ground cloves
11. All purpose seasoning
12. Vegetable oil
13. Salt

 

      Method

• Heat oil in a large saucepan, add onions, ginger, fresh pepper and garlic.
• Then gently fry for 5 – 7 minutes until softened but not coloured.
• Set aside and allow it to cool and blend along with the oil.
• Put another saucepan on fire and heat oil and add tomato puree.
• After 4 – 6 minutes, add the blended vegetables and stir continuously.
• Add the dried fishes, powdered shrimps and herrings.
• Add seasoning and powdered pepper.
• Reduce the heat, stir intermittently until is dark brown.
• Add all spices and taste for salt.