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: Fante kenkey is the signature carbohydrate of Fante coastal cooking in the Central Region, made in towns around Cape Coast and Elmina and eaten daily with the fish landed along the same shore.
More from Ghana
Part of World of Street Food — 3443 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.