Kenkey Processing

Kenkey processing is a Ghanaian technique for turning fermented maize dough into a steamed, tangy staple food. Maize is steeped in water for about a week, then milled and kneaded with water into a smooth dough, which is covered and left in a warm place to ferment for four days to a week. Once fermented, part of the dough is partially cooked, then the dough is wrapped in banana leaves, corn husks or foil and steamed. The extended fermentation before cooking is what distinguishes kenkey from simpler maize preparations such as ugali, and gives it its characteristically sour flavor.