Ga Staple · Corn-Husk Fermented Dumpling
Ga Kenkey (Komi)
Photo: Adjeiwaa.ella / Wikimedia Commons · CC BY-SA 4.0
Ga kenkey is wrapped and steamed in dried corn husks rather than the banana leaves used further along the coast in Fante country, which is what keeps it noticeably lighter and softer than its Fante cousin.
Fermented white corn dough, partly pre-cooked, is wrapped in dried corn husks and steamed into a soft, mildly sour dumpling. It's unwrapped tableside and eaten with fresh ground pepper, fried fish or shrimp, and a wedge of raw onion.
Why it's made this way: As the Ga people's signature corn dumpling, kenkey anchors daily meals across Accra's Ga neighborhoods like Jamestown and Osu, sold by market women who ferment and steam it fresh each day.
More from Ghana
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.