Ga Kenkey is a popular food in southern Ghana. It is a simple dish made from fermented corn and served with pepper sauce and roasted fish.

Traditionally, kenkey is made using fermented maize.

Ingredients:

5 cups dried corn

Dried corn leaves (for wrapping)

Salt: 1 tsp

Fermenting time: 7 days

Cooking time: 2 hours

Serving: 6

Step 1:

Soak corn in cold water for 5 days to soften. take to the grinding mill and grind to paste.

Step 2:

Transfer to another large bowl and cover to further ferment for 2 days.

Step 3:

Scrape off the top if it is mangled after fermentation.

Step 4:

Transfer one part of the dough to a pot, add 1 cup of water, and mix to form a watery dough. Set the heat on and start cooking while you stir.
Allow it to cook for about 10 minutes and make sure to stir constantly.

Step 5:

Take the pot off the heat and mix in the remaining dough, combining well. Add cold water for 5 days to run the grinding mill. Now, take the dough and separate it into 3 or 4 large portions. Shape them into balls and set every prepared ball on a corn leaf.

It’s time to cover each ball by wrapping the corn leaf around it and tying it up with a string.

Put them in a large bowl and cover it for 2 days.

Step 6:

The next step is to steam the prepared cornleaf balls. For that, take a steamer and add a large amount of hot water to it.

Step 7:

Transfer the wrapped kenkey into the steam basket and allow the water to boil. Make sure to keep the heat high. Once the water comes to a boil, lower the heat and steam the kenkey for approximately 1 hour and 30 minutes.

Step 8:

Once done, take them out carefully and serve them along with shito, diced or ground red and/or green pepper, and fish.