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Recipe #12: Kenkey (Ghana's challenge to polenta)


By BetumiBlog (Visit website)



I've posted before about the steamed fermented corn dough ball in Ghana commonly called kenkey (aka dokono, dokon, kokui, tim or komi). Here are the directions for making it from basically the same corn dough used to make banku. Banku is very soft, whereas kenkey is steamed (or sometimes, boiled) to make a much firmer ball that can be sliced or served whole.As with the banku, take white stone


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