1. Kenkey is made from fermented ground maize ..
2. Like Fufu, a variations of Kenkey can also be made from plantains which would generally be a healthier alternative safe from cancer-causing toxins
3. Based on the preference, Kenkey can be prepared to be sweet or sour.
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[b]Ingredients[/b]
6-8 cups of corn (maize) flour or cornmeal (ground corn or ground maize); (White cornmeal is preferred, it should be finely ground, like flour. Latin American style corn flour, as is used in tortillas, tamales, pupusas, etc. is the right kind)
Banana leaves, or maize or corn husks, or aluminum foil to wrap dough in (the leaves or husks may be available at African, Asian, or Latino groceries)
[b]Traditional method of preparation[/b]
Ferment cornmeal dough In a large container combine the corn flour (or corn flour and grated cassava) with just enough warm water to dampen all of it. Mix well. Cover the container with a clean cloth. Set it in a warm place, such as a warmed oven or on top of the refrigerator, for two to three days. Fermentation may take longer than two days, especially in cool climates. (Note: a warmed oven is an oven that has been heated for a few minutes and turned off. The flour should ferment, not cooked ). When it is properly fermented, it should have a slightly sour, but not unpleasant, aroma, like rising bread dough. Overly fermented corn flour will not taste right.
[b]alternative method[/b]
Prepare the corn flour as described above, and let it ferment for about six hours. Then mix one tablespoon of vinegar into the wet corn flour.
Soak the dry corn in water. After three days, drain and wash the corn in fresh water. Grind it and add some water to make it into a dough with a smooth surface. Keep it in a warm place to ferment for two to three days before using it to prepare the kenkey. Before using it for the preparation, the moldy surface on top should be removed and discarded.
Knead the fermented dough with your hands until it is thoroughly mixed.
In a large pot, bring one cup of water to a boil. Slowly add one part of the fermented dough. Cook for about ten minutes, stirring constantly and vigorously. Remove from heat. This half of the dough is called the "aflata".
Combine the "aflata" with the remaining uncooked dough. Mix well. The proportion of raw dough to the "aflata" determines the softness of the kenkey after cooking.
Divide the "aflata" and raw dough mixture into serving-sized pieces. Wrap the pieces tightly in banana leaves, maize or corn husks, or foil. Banana leaves are more flexible if they have been briefly warmed in a hot oven or a pot of boiling water. The wrapped dough should look like burritos or tamales. Cooking string can be used to tie the wrapping closed.
Place the wrapped dough packets on a wire rack above water in a large pot. Bring to a boil and steam for one to three hours, depending on their size and thickness. Serve at room-temperature.
Kenkey is usually served hot with red pepper sauce made of grinded
chili pepper , onions and tomatoes; and a black pepper sauce locally called shito .
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.Mama Delicacy says always stay healthy
