Kenkey is produced by steeping grains of maize in water for about one week, before they are then milled and kneaded 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]
VariationsEdit
Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana, and Jamaica. 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. It is also known in Jamaica as dokunoo, dokono, dokunu, blue drawers, and tie-a-leaf. In Guyana, it is called konkee.[2] In Trinidad it is called "paime" (pronounced pay-me) and differs in that it does not contain plantain but may include pumpkin and coconut. In the cuisine of the Caribbean, it is made with cornmeal, plantain, green banana, sweet potato (Asante and Jamaican version, which came from the Asante version) or cassava, wrapped in banana leaves. The food is derived from African cooking traditions.[3][4]
Fante kenkey
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.[2] After fermentation, the kenkey is partially cooked, wrapped in banana leaves, corn husks, or foil, and steamed.[5] There are several versions of kenkey, such as Ga and Fante kenkey. The Ga kenkey is more common in most parts of Ghana.
Ice kenkey is a meal made from kenkey mixed with water, sugar, powdered milk, and ice.[1]
^ abcAtter, 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.
"West Africa Recipe - Cooking Kenkey" 2012-03-06 at the Wayback Machine. West Africa Secondary School, Accra, Ghana. PBS Kids.
"Questions and Answers > Food products > What is kenkey and how is it made?". Food-info.net. Wageningen University, The Netherlands.
Fran Osseo-Asare (March 28, 2007). "Ghana-style Kenkey". Betumi.com.
"Studies on kenkey : a food product made from corn in Ghana"
Acceleration of the fermentation of kenkey, an indigenous fermented maize food of Ghana.[1]
Microbiological and Aromatic Characteristics of Fermented Maize Doughs for Kenkey Production in Ghana.[2]
Nutrient Content and Survival of Selected Pathogenic Bacteria in Kenkey Used as a Weaning Food in Ghana.[3]
^Nout, M. J. R.; Kok, B.; Vela, E.; Nche, P. F.; Rombouts, F. M. (1995-01-01). "Acceleration of the fermentation of kenkey, an indigenous fermented maize food of Ghana". Food Research International. 28 (6): 599–604. doi:10.1016/0963-9969(95)00059-3. ISSN 0963-9969.
^M, Halm; A, Lillie; Ak, Sørensen; M, Jakobsen (July 1993). "Microbiological and Aromatic Characteristics of Fermented Maize Doughs for Kenkey Production in Ghana". International Journal of Food Microbiology. 19 (2): 135–143. doi:10.1016/0168-1605(93)90179-k. PMID 8398627. Retrieved 2020-06-06.
^A, Annan-Prah; Ja, Agyeman (1997-04-30). "Nutrient Content and Survival of Selected Pathogenic Bacteria in Kenkey Used as a Weaning Food in Ghana". Acta Tropica. 65 (1): 33–42. doi:10.1016/s0001-706x(97)00650-5. PMID 9140512. Retrieved 2020-06-06.
October 20, 2023
kenkey, this, article, possibly, contains, original, research, please, improve, verifying, claims, made, adding, inline, citations, statements, consisting, only, original, research, should, removed, june, 2011, learn, when, remove, this, template, message, als. This article possibly contains original research Please improve it by verifying the claims made and adding inline citations Statements consisting only of original research should be removed June 2011 Learn how and when to remove this template message Kenkey also known as kɔmi otim kooboo or dorkunu 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 KenkeyKenkey and ground pepper with sardineAlternative nameskɔmi pronounced kormi TypeSwallow dumplingPlace of originGhanaMain ingredientsGround corn Media KenkeyWoman preparing fante kenkey boiled maize dough Contents 1 Description 2 Variations 3 Gallery 4 See also 5 References 6 External linksDescription EditKenkey is produced by steeping grains of maize in water for about one week before they are then milled and kneaded 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 EditAreas where kenkey is eaten are Ghana eastern Cote d Ivoire Togo western Benin Guyana and Jamaica 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 It is also known in Jamaica as dokunoo dokono dokunu blue drawers and tie a leaf In Guyana it is called konkee 2 In Trinidad it is called paime pronounced pay me and differs in that it does not contain plantain but may include pumpkin and coconut In the cuisine of the Caribbean it is made with cornmeal plantain green banana sweet potato Asante and Jamaican version which came from the Asante version or cassava wrapped in banana leaves The food is derived from African cooking traditions 3 4 nbsp Fante kenkeyUnlike 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 2 After fermentation the kenkey is partially cooked wrapped in banana leaves corn husks or foil and steamed 5 There are several versions of kenkey such as Ga and Fante kenkey The Ga kenkey is more common in most parts of Ghana Ice kenkey is a meal made from kenkey mixed with water sugar powdered milk and ice 1 Gallery Edit nbsp Ghana Kenkey nbsp Ga Kenkey with Shrimp nbsp Ga kenkey with pepper and beansSee also EditCuisine of Ghana Cuisine of Jamaica List of African dishes List of dumplings Tamale Ice kenkeyReferences Edit a b c 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 a b Ghana Kenkey 196 flavors 2019 06 21 Retrieved 2020 06 04 Jamaican Cooking 140 Roadside and Homestyle Recipes Macmillan USA 1997 ISBN 9780028610016 Regional Dishes touringghana Archived from the original on 10 August 2013 Retrieved 9 August 2013 KENKEY Ghanaweb Retrieved 9 August 2013 External links Edit nbsp Food portal West Africa Recipe Cooking Kenkey Archived 2012 03 06 at the Wayback Machine West Africa Secondary School Accra Ghana PBS Kids Questions and Answers gt Food products gt What is kenkey and how is it made Food info net Wageningen University The Netherlands Fran Osseo Asare March 28 2007 Ghana style Kenkey Betumi com Studies on kenkey a food product made from corn in Ghana Acceleration of the fermentation of kenkey an indigenous fermented maize food of Ghana 1 Microbiological and Aromatic Characteristics of Fermented Maize Doughs for Kenkey Production in Ghana 2 Nutrient Content and Survival of Selected Pathogenic Bacteria in Kenkey Used as a Weaning Food in Ghana 3 Nout M J R Kok B Vela E Nche P F Rombouts F M 1995 01 01 Acceleration of the fermentation of kenkey an indigenous fermented maize food of Ghana Food Research International 28 6 599 604 doi 10 1016 0963 9969 95 00059 3 ISSN 0963 9969 M Halm A Lillie Ak Sorensen M Jakobsen July 1993 Microbiological and Aromatic Characteristics of Fermented Maize Doughs for Kenkey Production in Ghana International Journal of Food Microbiology 19 2 135 143 doi 10 1016 0168 1605 93 90179 k PMID 8398627 Retrieved 2020 06 06 A Annan Prah Ja Agyeman 1997 04 30 Nutrient Content and Survival of Selected Pathogenic Bacteria in Kenkey Used as a Weaning Food in Ghana Acta Tropica 65 1 33 42 doi 10 1016 s0001 706x 97 00650 5 PMID 9140512 Retrieved 2020 06 06 Retrieved from https en wikipedia org w index php title Kenkey amp oldid 1180940022, wikipedia, wiki, book, books, library,
