How To Make Fante Kenkey | Step By Step | Recipe | Detailed | Lovystouch |Sourdough dumplings

corn

🥗Healthier: millet

💰Cheaper: cassava

Millet is more nutritious, while cassava is often more accessible.

fish

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, and tofu is a plant-based protein alternative.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is widely available.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs enhance flavor without added calories, while dried herbs are cost-effective.

Divide the fermented corn into three sections.

For one section, measure water using the same container as the corn: fill it up twice for every cup of corn (1 cup corn to 2 cups water).

Mix the corn and water by hand until lump-free.

Cook the mixture over medium heat, stirring continuously until it thickens and turns a yellowish color, about 25 minutes.

Once thickened, combine the remaining two sections of corn with the cooked mixture until uniform.

Wash the banana leaves thoroughly before using.

Take one large and one medium banana leaf, fold the medium leaf into a square shape.

Scoop the corn mixture onto the folded medium leaf and wrap it tightly.

Fold the edges of the banana leaves around the corn, tucking in the ends as you go until fully wrapped.

Repeat the wrapping process until all the corn mixture is wrapped.

Place a few banana leaves at the bottom of a pot to prevent sticking, then arrange the wrapped corn inside.

Add water to the pot up to the middle of the wrapped corn and cover with parchment paper.

Steam for three hours, checking occasionally to ensure there is enough water and that it doesn't burn.

While the kenkey is steaming, prepare the fish and sauces (green chili sauce and red chili sauce).

After three hours, allow the kenkey to cool down before serving.

Cooking Techniques

Equipment Needed

Spice Level: