Step 1: Prepare the Corn Dough
- 2 cups of corn flour
- 1/2 cup of water
- 1/4 teaspoon of salt
Mix the corn flour, water, and salt in a bowl until a soft dough forms. Knead the dough for about 10 minutes until it becomes pliable and smooth.
Step 2: Ferment the Dough
- Place the dough in a clean, damp cloth or plastic bag.
- Leave it in a warm place (around 75-80°F/24-27°C) for 2-3 days to ferment.
- The dough will rise and develop a sour smell, which indicates that it’s fermenting.
Step 3: Divide and Shape the Dough
- After fermentation, divide the dough into small portions (about the size of a golf ball).
- Shape each portion into a ball and then flatten it slightly into a disk shape.
Step 4: Wrap the Kenkey
- Take a corn husk or banana leaf and place a kenkey disk in the center.
- Fold the sides over the kenkey and then roll it up, folding in the ends to seal the package.
- Repeat with the remaining dough and leaves.
Step 5: Boil the Kenkey
- Place the wrapped kenkey in a large pot of boiling water.
- Reduce the heat to medium-low and simmer for 30-40 minutes, or until the kenkey is cooked through and the leaves are soft.
Step 6: Serve and Enjoy!
- Unwrap the kenkey and serve with your favorite toppings, such as pepper, onions, or fried fish.
Note: Traditionally, kenkey is made with a special type of corn flour called “kenkey flour” which is fermented for a longer period to give it a stronger flavor. This recipe is a simplified version using regular corn flour. Also, some people add a bit of sugar or yeast to the dough to help with fermentation.
By: Angela Kpogo
JOSHUA AGBOZO 