The preparation of Kenkey involves fermenting corn dough for several days, partially cooking a portion of the dough, then mixing it back with the remaining fermented dough before wrapping and steaming. This unique process gives Kenkey its characteristic taste and texture.
A staple of Ghanaian cuisine, Kenkey is enjoyed across the country and remains an important part of everyday meals, celebrations, and cultural traditions.
4 cups fermented corn dough
2 cups water
Corn husks or banana leaves for wrapping
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