Kenkey

What it really is

A Ghanaian fermented maize dough staple wrapped and steamed, commonly served with pepper and fish.

Kenkey begins as fermented maize dough, which is partly cooked before it is shaped, wrapped and steamed. Ga kenkey, commonly called komi, differs from Fante kenkey, often called dokono; the versions differ in preparation, wrapping, texture and customary accompaniments. The fermentation gives the maize dough a characteristic tang, while steaming in a wrapper sets it into a firm, sliceable staple. The wrapper is removed for eating and is not part of the serving. Kenkey is often eaten with fish, pepper and sauce, but these are separate components and vary by meal. Ga and Fante styles should not be treated as interchangeable when a menu names a specific type. It is also not the same preparation as banku, even though both draw on fermented maize: banku is stirred during cooking and served as a soft dough staple, whereas kenkey is wrapped and steamed. Keep fish and pepper sides separate in the menu description, and state whether they are included with the kenkey.

How it's served

• Serve warm; fish, pepper, and sauce are common separate accompaniments.

How to write it on the menu

• Identify the style and disclose any fish or sauce sold with it.