Bringing a Taste of Ghana To The World
Kenkey (Ground Cornmeal)
- 6 to 8 cups cornmeal
- Banana leaves or cornhusks, available at African, Asian, or Latino groceries (or aluminum foil may be substituted)
- 1 Tablespoon vinegar
- 1 cup water (for boiling)
- In a large container, combine the cornmeal with just enough warm water to dampen all of it; mix well.
- Cover the container with a clean cloth and set it in a warm place for 6 hours (normal fermentation takes 2 to 3 days).
- After the time has passed, add vinegar to cornmeal and mix well.
- Knead the dough with your hands until it is thoroughly mixed and slightly stiffened. Divide the dough into 2 equal parts.
- In a large pot, bring water to a boil. Slowly add half of the dough and cook for about 10 minutes, stirring constantly and vigorously. Remove from heat.
- This half of the dough is called the aflata .
- Combine the aflata with the remaining uncooked dough half; mix well.
- Divide the entire dough mixture into serving-sized pieces and tightly wrap the pieces in the leaves, husks, or foil.
- Place the wrapped dough on a wire rack above water in a large pot.
- Bring to a boil and steam for 1 to 3 hours, depending on their size and thickness.
- Serve at room temperature