Coastal Staple · Banana-Leaf Fermented Corn
Fante Kenkey (Dokono) with Fish and Shito
Photo: Flixtey / Wikimedia Commons · CC BY-SA 4.0
Fante kenkey and Ga kenkey come from the same fermented corn dough but taste different — Fante versions are wrapped and steamed in banana leaves, coming out darker, firmer, and more sour than the corn-husk-wrapped Ga version.
Fermented white corn dough is partly cooked, wrapped tightly in banana leaves, and steamed into a dense, tangy dumpling. It's unwrapped at the table and eaten with fried fish, ground pepper, and shito.
Why it's made this way: Central Region towns like Yamoransa have supplied Cape Coast and Elmina with Fante kenkey since precolonial times, and it remains the signature carbohydrate of Fante coastal cooking.
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.