How to prepare Ghanaian Ga Komi (Kenkey)
This is a popular Ghanaian dish made using fermented white corn or plantain leaves.
Kenkey, popularly called Komi by the Ga people and Dokono by the Fante tribe is made using either fermented white corn or plantain leaves by both tribes respectively.
Mostly served with pepper and fish, there are few modifications in the mode of preparation. While plantain leaves are used in preparing the Fante Kenkey with no salt added, dried corn leaves are used in the preparation of Ga kenkey with the addition of salt.
3 cups white cornmeal
1 tablespoon cornstarch
3 cups warm water (at 100 F)
1 teaspoon salt
Dried corn leaves
- Pour the cornmeal and the cornstarch into a large bowl. Add warm water and stir until a smooth dough is obtained.
2. Cover the bowl with a cloth and put it in a warm place for 2 days. Divide the formed dough in half.
3. Bring 2 cups of water to a boil in a large pot, add salt and reduce heat to medium. Place half of the dough in the water and mix and let it cook for 10 minutes while you keep stirring.
4. Remove the pot from the heat, stir in the rest of the dough and mix well.
5. Divide the dough into 3 or 4 large portions, form balls and place each ball on a corn leaf. Wrap the corn leaf around each ball by tying it up with a string.
6. Pour a large amount of hot water into a steamer. Place the packaged kenkey in the steam basket and bring the water to a boil over high heat.
7. Reduce to low heat and steam for about 1 hour and 30 minutes.
Your Kenkey is ready! Serve with hot pepper sauce and fried fish.Tags: Dokono Fante Fish Ga Ga Komi Ghana Ghanaian Kenkey Plantain White corn