Kenkey
Kenkey
Kenkey (/ˈkɛnki/) is a staple food common in many parts of West Africa, particularly in Ghana. It is usually made from ground corn (maize), and it is also known in the native Ga language as koorie.
Etymology
The term "Kenkey" is believed to have originated from the Akan word "Komi Ke Akyi" which means "I will not go back". This is due to the long-lasting nature of the food, which can be preserved for several days.
Preparation
Kenkey is prepared by allowing corn dough to ferment for a few days, often three to six days. The dough is then partially cooked, wrapped in corn husks or plantain leaves, and steamed. There are two main types of Kenkey: Ga Kenkey and Fante Kenkey, named after the Ga and Fante ethnic groups in Ghana.
Consumption
Kenkey is usually served with a soup, stew, or sauce. Common accompaniments include Shito, a hot black pepper sauce, fried fish, or a tomato-based soup with fish or meat.
Health Benefits
Kenkey is a good source of energy and provides a fair amount of protein. It is also rich in dietary fiber, which aids in digestion. The fermentation process used in its preparation also increases the bioavailability of some minerals in the corn, such as iron and zinc.
Related Terms
- Banku: A Ghanaian dish similar to Kenkey, but softer in texture.
- Fufu: A staple food in many African countries, often made from starchy roots like yams, cassava, or plantains.
- Shito: A hot pepper sauce often served with Kenkey.
External links
- Medical encyclopedia article on Kenkey
- Wikipedia's article - Kenkey
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