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, usually served with a sou p, stew, or sauce. Areas where Kenkey are eaten are southern Ghana, eastern Cte d 'Ivoire, Togo, western Benin, Guyana (where it is known as "Konkee"), and Jamaic a. It is usually made from ground corn (maize), like sadza and ugali. It is also known in Jamaica as dokunoo, dokono, dokunu, blue drawers, and tie-a-leaf. In c uisine of the Caribbean, it is made with cornmeal, plantain, green banana, or ca ssava, wrapped in banana leaves. The food is derived from African cooking tradit ions.[1] In Ghana it is also known as dorkunu.[2] Unlike ugali, making kenkey in volves letting the maize ferment before cooking. Therefore, preparation takes a few days in order to let the dough ferment. After fermentation, the kenkey is pa rtially cooked, wrapped in banana leaves, corn husks, or foil, and steamed.[3] T here are several versions of Kenkey, such as Ga and Fante kenkey. Ingredients[edit] 6-8 cups of corn (maize) flour or cornmeal (ground corn or ground maize); (Whit e cornmeal is preferred, it should be finely ground, like flour. Latin American style corn flour, as is used in tortillas, tamales, pupusas, etc. is the right k ind) Banana leaves, or maize or corn husks, or aluminum foil to wrap dough in (the l eaves or husks may be available at African, Asian, or Latino groceries) Preparation[edit] Fermented cornmeal dough[edit] Traditional method[edit] In a large container combine the corn flour (or corn flour and grated cassava) w ith just enough warm water to dampen all of it. Mix well. Cover the container wi th a clean cloth. Set it in a warm place, such as a warmed oven or on top of the refrigerator, for two to three days. Fermentation may take longer than two days , especially in cool climates. (Note: a warmed oven is an oven that has been hea ted for a few minutes then turned off. The flour should ferment, not cook.) When it is properly fermented, it should have a slightly sour, but not unpleasant, a roma, like rising bread dough. Overly fermented corn flour will not taste right. Alternate method[edit] Prepare the corn flour as described above, and let it ferment for about six hour s. Then mix one tablespoon of vinegar into the wet corn flour. Soak the dry corn in water. After three days drain and wash the corn in fresh wa ter. Grind it and add some water to make it into a dough with a smooth surface. Keep it in a warm place to ferment for two to three days before using it to prep are the kenkey. Before using it for the preparation the moldy surface on top sho uld be removed and discarded. Knead the fermented dough with your hands until it is thoroughly mixed and slig htly stiffened. In a large pot, bring one cup of water to a boil. Slowly add one part of the fe rmented dough. Cook for about ten minutes, stirring constantly and vigorously. R emove from heat. This half of the dough is called the "aflata". Combine the aflata with the remaining uncooked dough. Mix well. The proportion of raw dough to aflata determines the softness of the kenkey after cooking. Divide the aflata-dough mixture into serving-sized pieces. Wrap the pieces tigh tly in banana leaf, maize or corn husks, or foil. Banana leaves are more flexibl e if they have been briefly warmed in a hot oven or a pot of boiling water. The wrapped dough should look like burritos or tamales. Cooking string can be used t o tie the wrapping closed.

Place the wrapped dough packets on a wire rack above water in a large pot. Brin g to a boil and steam for one to three hours, depending on their size and thickn ess. Serve room-temperature. Ga Kenkey is usually served hot with a red pepper sauce made of ground chili pe pper, onions and tomatoes; and a black pepper sauce locally called shito. Fante Kenkey is usually served warm with tomato gravy or palaver sauce. It may also go with any fish, poultry, or meat dish from Western Africa. In Ghana, gues ts are often served Fante Kenkey with red pepper sauce and canned sardines or fr ied fish, especially if they have arrived unannounced or after the family's even ing meals. The water used in boiling the kenkey is used as a drink when a maize or corn hus ks is used as the wrapper for cooking the kenkey. This water is called otinshi n u. Note: Ready-to-use fermented cornmeal dough made especially for banku and kenkey may be available at African grocery stores and should be prepared according to package instructions.