Ghanaian Fante Kenkey Recipe

1      Reviews by:    Nancy Grace   Ghanaian Fante Kenkey Recipe uses cornmeal, flour, salt, water, and corn husks or banana leaves in making this very unique Ghanaian fante kenkey recipe. Food Category:    Bread Cuisine Origin:    African    Servings:6 Nutrition facts:307 calories1.2 grams fat Print Preview Rate This Recipe Prep Time:   24 hours 30 Minutes Cook Time:   1 Hour 30 Minutes Total Time:   26 Hours

INGREDIENTS

• 2 cups of cornmeal
• 1 1/2 cups of all-purpose flour
• 1 tablespoon of salt
• Water (for mixing and cooking)
• Corn husks or banana leaves

DIRECTIONS

• Start by placing the cornmeal in a large mixing bowl. Add about 2 cups of water to the cornmeal and stir it until you have a smooth, thick paste. Allow this mixture to rest for about 24 hours for fermentation. The resting period helps to enhance the flavor and texture, giving the kenkey its signature sour taste. If you’re in a rush, a few hours of fermentation will still work, but traditional kenkey relies on a longer fermentation process. 2 -3 days best.
• After the fermentation period, transfer the cornmeal paste into a large pot. Add more water (approximately 1 1/2 to 2 cups) and bring it to a gentle simmer on low heat. Stir frequently to avoid any lumps forming. Continue cooking until the dough becomes thick and smooth, which will take about 30 minutes. The consistency should be similar to that of thick porridge.
• In a separate bowl, mix the all-purpose flour with some water to create a thin batter. Gradually add the flour batter to the cornmeal mixture, stirring continuously. The flour helps to bind the dough and gives the kenkey its smooth texture. Continue to stir for about 5–10 minutes until the mixture becomes soft and pliable.
• Once your mixture has reached the right consistency, it’s time to shape the kenkey. Tear some corn husks into strips and use them to wrap the dough. If corn husks aren’t available, banana leaves can be used as a great alternative. You’ll need to wrap individual portions of the dough into small bundles or balls, about the size of your fist. Be sure to fold the ends of the husk securely to avoid the dough spilling out. Next, you’ll need a large steamer or pot with a lid. Arrange the wrapped portions of kenkey in the steamer, ensuring they are tightly packed to prevent them from falling apart. Add a little water to the base of the steamer and steam the kenkey over medium heat for about 45 minutes to 1 hour, checking occasionally to ensure there’s enough water in the pot. After steaming, your Fante Kenkey should be soft, smooth, and slightly tangy. Unwrap the corn husks or banana leaves carefully, and your kenkey is ready to serve. Fante Kenkey is often enjoyed with a variety of accompaniments such as fried fish, spicy pepper sauce, fried plantains, or okra soup.

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