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Thursday, February 29, 2024

Go Ghanaian with Kenkey and Kongodo!

Explore kenkey, a traditional Ghanaian dish from fermented white corn, known as ‘komi’ to the Ga; and ‘dokono’ to the Fante people of southern Ghana.

Prep Time: 45 mins.
Cook Time: 1 hr. 45 mins.
Total Time: 2 hours 30 mins.
Servings: 4 people

Ingredients
• Dried corn leaves
• Obe teaspoon of salt
• Three cups of warm water
• One tablespoon of Corn starch
• Three cups of white cornmeal

Method
1. Start by mixing cornmeal and corn starch in a big bowl.
2. Add warm water and stir well to get a smooth dough.
3. Cover the bowl with a clean cloth and let it sit in a warm spot for 2-4 days.
4. After 4 days, split the dough into two halves.
5. In a large pot, boil 2 cups of water with a pinch of salt over medium heat.
6. Add one half of the dough to the boiling water and mix thoroughly.
7. Cook this for about 10 minutes, stirring constantly.
8. Remove the pot from the heat and stir in the second half of the dough until well combined.
9. Divide the dough into 3 or 4 big portions, roll them into balls, and place each on a corn leaf.
10. Wrap each ball with the corn leaf and secure it with string.
11. To steam, fill a steamer with plenty of hot water.
12. Place the wrapped kenkey in the steamer basket, bring the water to a boil, and keep the heat high.
13. After the water boils, reduce the heat and steam the kenkey for about 1 hour and 30 minutes on low heat.
14. Once ready, carefully remove them and serve with shito, diced or ground peppers, and fish.

Nkate cake, aka, Kongodo

Kongodo
Nkate cake is a crunchy cake made from peanuts. It is very delicious and very popular in many parts of Guinea and Ghana. If you’re looking for something crunchy and tasty, you should try this one today.

Prep Time: 25 mins.
Cook Time: 30 mins.
Total Time: 55 mins.
Servings: 8 people

Ingredients
• ½ small lemon
• One lb of unsalted peanuts
• A cup of caster sugar
• Three tablespoons of water

Method
1. Heat your oven to 320 F (160 C).
2. Lay out the peanuts on a baking tray in a single layer.
3. Roast them in the middle of the oven for 10 minutes, giving them a stir now and then.
4. Take the tray out and let the peanuts cool down.
5. Put the peanuts on a cutting board and gently crush them with a rolling pin.
6. In a non-stick pan, mix sugar, water, and a bit of lemon juice.
7. Heat the mixture on medium until it dissolves and reaches 320 F (160 C) – check with a candy thermometer.
8. The sugar mixture should have a pale color.
9. Mix in the crushed peanuts.
10. Keep stirring the mixture on low heat for 2 to 3 minutes.
11. Spread the mixture onto an oiled cutting board or between two sheets of parchment paper. Flatten it to about 1/3 inch (6 mm) thick with a rolling pin.
12. Quickly score the mixture into 2-inch (5 cm) squares while it’s still warm and soft.
13. After it cools, break it into pieces along the scored lines.
14. Enjoy!

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