Traditional Ghanaian kenkey is prepared from fermented corn dough. Dry corn kernels are soaked in water for several days to start the fermentation process that results in Kenkey. The next step is to grind the fermented corn into a fine paste, which is combined with water to create a dough. After that, the dough is heated until it becomes firm and has a faintly sour flavour while being wrapped in corn husks or banana leaves.
In Ghana, kenkey is a common dish, especially in the southern and central parts of the country. It is frequently served with a fiery soup, stew, or sauce made of fish or pork. The outer shell of a kenkey is peeled off before eating, and the dough is often formed into little balls before being dipped into soup or stew.
A substantial and healthy food, kenkey is high in fiber, carbs, and other vital elements. It is frequently consumed with other traditional Ghanaian foods like fried fish, grilled beef, or kebabs. It is a favorite food for breakfast, lunch, or dinner.
Kenkey is a treasured component of Ghanaian cuisine and is frequently seen as a representation of heritage and ethnic identity. Additionally, it is a well-liked street dish, sold by vendors from big pots or on the go in little containers.