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Ga Kenkey or Komi, is a traditional fermented  steamed corn dough ball dish from Ga ethnic group from Accra Ghana West Africa.  Now Kenkey is pretty much eating throughout Ghana and some of the other surrounding countries of West Africa.  The Fanti ethnic group of Ghana also have their own Fanti Kenkey.  Which is also delicious but not to be confused with Ga Kenkey, the taste is somewhat different.


This dish is a labour of love.  It is easy to make but not quick.  If you want it the traditional way and a true taste of Ga Kenkey, Give yourself about 5 to 7 days to make it.  I know I know but, it is wealth it!  Or if you live in Ghana, you could just buy it from the street.  This is one of my favorite dishes of all time.  I love Kenkey!  I could eat it day and night and never get tired of it.  I love the fanti Kenkey also but like I said, the taste is not the same. 


Traditionally, Ga Kenkey is served with fried or baked fish and fresh pepper sauce with a little Ga shito on the side.  Shito is Ga Black pepper sauce.  Yummy!  But you can also eat it with sardines, sauces, soup, or even blend it and add milk and sugar or whichever way you like it.


Traditionally, You suck the corn for a few days to be fermented  before grinding it.  Then after it has be grind you add a little water to the dough.  Cover the dough and let it sit for about another 2 to 3 days to ferment before making the Kenkey.


Also traditionally, we put the corn husks on the bottom of the pot add water, then the kenkey goes on top.  It works fantastically, but in this days, you can just use a steamer.  That is how you get a true taste of Ga Kenkey.  But if you are out of Africa, it is going to be hard to get it done that way so lets improvise.


6 Serving


4 cups, corn flour, stone grind

4 husks for each Kenkey ball




Any fish you like!




4 Red Tomatoes, large

1/2 red onion, sliced

1/2 red onion

4 cayanne pepper, or red hot pepper, fresh

1 jalapeño pepper, fresh 

1/2 ginger

chopped tomatoes

Few small colorful tomatoes, or small tomatoes on the vine.


1-To make the Kenkey, in a mixing bowl mix 4 cups of corn flour with one cup of  cold water in room temperature.  Cover and let it sit for 3 to 5 days to be fermented.  Or, You can ferment the corn for a few days before grinding it into a dough.  After fermentation, In a pot mix half of the corn dough with 2 cups of water and salt.  On the stove on medium heat, stir until the corn become a dough.  In a bowl mix together the leftover corn dough with the cooked corn dough.  


2-Or You could do it this way.  This style is not the best or will it give you the true taste of Kenkey but it will do.  In a large pot over medium heat boil 2 1/2 cup of water.  Add salt to your taste.  Slowly mix half of the corn flour.  Lower heat to low.  Stir until it becomes thicken dough.  About 8 minutes, take it off heat.  Add the remaining corn flour and stir until the mixture becomes one.


Meanwhile suck the corn husks in a bowl of water, for about half an hour to an hour.  Until it soften a bit and pliable.  Make sure the husks are well covered in the water.  Now the fun begins !  Take one large husks and lay it flat in your palm.  Make sure the heard of the husks is in your palm.  That is the wider and larger side of the husks.  Scoop about 1 or 2 cups of corn dough into the husks.  Use your other hand to shape it into a ball.  


Start laying the corn Husks on the dough.  Each husks slightly covering the other until the dough is well covered. Twist the tail, that is the narrow of the husks together tightly.   Make a hole on the side of the kenkey next to the tail.  By pushing one of the corn husks apart.  Push the twist into the dough using bough hands to form it back together by closing back the hole and corn husks back in place.


In a large pot with steamer, about 2 cups of water, add some salt to the water.  Layer the kenkey in the port. Cover and steam for about an hour.  Kenkey is ready! 



pepper tomato sauce


In a pan over medium heat, add one tablespoon coconut oil. Add sliced lemon and the colorful small tomatoes or tomatoes on the vine. saute for about 2 minutes and take it off heat.  Sit aside.


In a blender, blend the tomatoes, ginger, half onion, jalapeño cayenne pepper together.  Serve with the saute tomatoes, and sliced onions and chopped tomatoes.



Suck the fish in cold salt water for about half an hour.  Put it on the rack to dry out the water.  In a bowl add the fish with olive oil salt and black pepper to taste.  On a stove over medium heat, Add 2 tablespoon coconut oil.  Saute the fish on both side for about 2 minutes each.  Into a 4:30 degrees preheated oven for 7 minutes. Or just fry the fish!  Garnish and serve the Kenkey with everything else!  


Personally. I will not be cooking or buying Kenkey in plastic wrap or anything else excepts the corn husks.  That plastic is unhealthy and wast of money.  I don't understand what is wrong with people in Ghana.  What is wrong with  the old ways that you have to go and change it?  


When you have something good going on, you don't go and change it with something bad.  It is unhealthy for you and your children.  Why can't Africa be Africa, and be proud of it.  


Don't you understand that our natural lifestyle is the best way to a healthy lifestyle.  Around the world people are trying to get rid of plastic, and surprise surprise, it ends up in Africa!  

Please go back to the corn husks. Love Africa!

I was never a fun of baked potatoes.  But I am definitely fond of sweet-potatoes now!  It took me a while to like it.  I do not care for foods that are too sweet.  But sweet potatoes has me at hello.  


I mean what is it not to like!  It is healthy, delicious, well except the sweet thing.  Oh! well, I am training my brain and mouth to over look that little fact.  To make this dish,  it is easy but I wouldn't say quick.  


That's just because baking the potato takes time.  But look at it this way.  You will not have to watch it.  All you need to do is wash the sweet potato, dry it in a towel,  rub it with little olive oil or not.  Wrap the potatoes in foil, onto a baking sheet, and into 430  pre-heated oven for about 35 to 45 minutes.


Sautéed some chopped onions in a little coconut oil.  Slice the sweet potato open, but not all the way through.  Pour the sautéed onion into the sweet potato.  Close it back in the foil and let it sit for about 2 minutes.  


Diced or chop, onions, tomatoes, jalapeño  avocado.  Add lemon juice, olive oil salt and pepper to taste. Top the sweet potatoes with the mixer, add mint if you like.  You are ready to enjoy!

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