Kenkey

Kenkey is a Kloßart from fermented corn, which is popular throughout West Africa and especially in the Ghanaian cuisine and is one of the staple foods.

The mild sour-tasting by the preparation dumpling is served as an accompaniment to the most powerful flavored sauces and stews of West African cuisine.

To prepare corn flour is mixed with water to form a slurry and a few days left until the porridge is slightly soured and also smells. Subsequently, a part of the slurry is cooked, mixed with the remaining dough and shaped into small balls. These are finally wrapped and steamed in banana or corn leaves.

Today 's common Kinkey with limed corn flour used also in the tortilla preparation ( masa harina ) to prepare. In the traditional preparation of fresh corn kernels are used, soaked in water, crushed in a mortar and then also soured by standing.

Kenkey you get in restaurants and bars in Chop (street restaurant) as an accompaniment to sauces with vegetables, meat, fish ( smoked fish ).

A variant of the Kinkey is Banku, a dumpling also made of leavened corn but is not cooked in a banana leaf.