CG’s Kenkey (Fermented Cornmeal Dough)

CG’s Kenkey

CG’s Kenkey or Dorkunu or Komi is a staple dish similar to a sourdough dumpling from the Akan, Ga and Ewe inhabited regions of West Africa. It is a popular dish in Ghana, Côte d’Ivoire, Togo, Benin, Guyana (where it is known as “konkee”), and Jamaica. Making kenkey involves letting the maize ferment before cooking. Therefore, preparation takes a few days in order to let the dough ferment. After fermentation, the kenkey is partially cooked, wrapped in banana leaves, corn husks, or foil, and steamed.