Kenkey
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| Alternative names | kɔmi (pronounced 'kormi') Dokunu |
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| Type | Swallow, dumpling |
| Region or state | West Africa |
| Main ingredients | Ground corn |
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Kenkey (also known as kɔmi, otim, kooboo or dorkunu, dokunu) is a staple swallow food similar to sourdough dumplings from the Ga and Fante-inhabited regions of West Africa, usually served with pepper crudaiola and fried fish, soup or stew.
Description
Kenkey is produced by steeping grains of maize in water for about one week, then milling them and kneading them 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]
Variations and similar dishes
Areas where kenkey is eaten include Ghana, eastern Côte d'Ivoire, Togo and western Benin. It is usually made from ground corn (maize), like sadza and ugali. It is popularly known as kɔmi (pronounced kormi) by the Gas or dokono by the Akans in Ghana.
In the Caribbean, there are variations of an indigenous dessert of Mesoamerican origin, i.e. sweet tamale, which was adopted by Africans brought to the region during slavery and indentureship.[2] As such, African influence can be found in the names of the variations like: ducana (in Antigua and Barbuda), duckunoo, duckanoo (also blue drawers or tie-a-leaf in Jamaica), doukounou (in Haiti), ducunu/ dukunu (also tamalito in Belize), and dokonon (in French Guiana). In Guyana, it is called conkie (pronounced /kankee/).[3] In Trinidad and Tobago 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.[4] In Latin America, it is made with cornmeal, masa or yuca,[5] while in the Caribbean, it is typically made with cornmeal, plantain or sweet potato. Maize and sweet potato were staples of the indigenous Amerindians of the Americas, hence Jamaicans and other Antilleans typically add sweet potato and grated green bananas to cornmeal or flour with coconut, sugar, spices and vanilla.[6][7] The mixture is wrapped in banana leaves, then steamed.[8][9]
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.[3] After fermentation, the kenkey is partially cooked, wrapped in banana leaves, corn husks, or foil, and steamed.[10] There are several versions of kenkey, such as Ga and Fante kenkey. The Ga kenkey is more common in most parts of Ghana.[citation needed]
Ice kenkey is a meal made from kenkey mixed with water, sugar, powdered milk, and ice.[1]
Gallery
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Ghana kenkey
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Ga kenkey with shrimp
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Ga kenkey with pepper and beans
See also
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References
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- ^ a b c Page Module:Citation/CS1/styles.css has no content.Atter, 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.
- ^ Page Module:Citation/CS1/styles.css has no content.Vaughn Stafford Gray (January 2023). "Dukunoo: a recipe of ingenuity / Cookup". Retrieved 2025-01-04.
- ^ a b Page Module:Citation/CS1/styles.css has no content."A Corn Cake That Celebrates Freedom". Atlas Obscura. Retrieved 2024-05-19.
- ^ Page Module:Citation/CS1/styles.css has no content."Trinidad Paime: A Favourite Christmas Treat". SimplyTriniCooking.com. Retrieved 2024-05-19.
- ^ Page Module:Citation/CS1/styles.css has no content."Sweet Tamales – Tamales de Dulce". 2021-01-30. Retrieved 2024-12-05.
- ^ Page Module:Citation/CS1/styles.css has no content.Reynoso-García, J.; Santiago-Rodriguez, T. M.; Narganes-Storde, Y.; Cano, R. J.; Toranzos, G. A. (2023-10-11). "Edible flora in pre-Columbian Caribbean coprolites: Expected and unexpected data". PLOS ONE. 18 (10) e0292077. Bibcode:2023PLoSO..1892077R. doi:10.1371/journal.pone.0292077. PMC 10566737. PMID 37819893.
- ^ Page Module:Citation/CS1/styles.css has no content."The Taino's Contributions to Jamaican Cuisine". Retrieved 2025-02-12.
- ^ Martin, F.W. & Rubert, Ruth M.: 1979. Edible Leaves of the Tropics, US Dept. of Agriculture, Puerto Rico.
- ^ Jane, Charles: 1982. Antigua Black - A Pineapple of the Gods. Museum Library, ref: P-10.
- ^ Page Module:Citation/CS1/styles.css has no content."KENKEY". Ghanaweb. Retrieved 9 August 2013.
External links
- "Questions and Answers > Food products > What is kenkey and how is it made?". Food-info.net. Wageningen University, The Netherlands.
- "Studies on kenkey : a food product made from corn in Ghana"
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