词条 | Kenkey |
释义 |
}}{{Infobox prepared food | name = Kenkey | image = Fante kenkey.jpg | image_size = 250px | caption = Woman preparing Fante kenkey (boiled maize dough) | alternate_name = kɔmi pronounced (kormi), | country = Ga people , Ghana | region = | creator = | course = | type = Dumpling | served = | main_ingredient = Ground corn | variations = | calories = | other = }}Kenkey or kormi or kokoe or dorkunu is a staple dish similar to sourdough dumpling from the Ga-inhabited regions of West Africa, usually served with pepper sauce and fried fish or soup, stew. Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana (where it is known as "konkee"), and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is also known in Jamaica as dokunoo, dokono, dokunu (the Asante refer to the same dish as dɔkono), blue drawers, and tie-a-leaf. In Trinidad it is called "paime" (pronounced pay-me) and differs in that it does not contain plantain but may include pumpkin and coconut. In the cuisine of the Caribbean, it is made with cornmeal, plantain, green banana, sweet potato (Asante and Jamaican version, which came from the Asante version) or cassava, wrapped in banana leaves. The food is derived from African cooking traditions.[1][2] Unlike ugali, making kenkey involves letting the maize ferment before cooking. Therefore, preparation takes a few days in order to let the dough ferment. After fermentation, the kenkey is partially cooked, wrapped in banana leaves, corn husks, or foil, and steamed.[3] There are several versions of kenkey, such as Ga and Fante kenkey. The Ga kenkey is more common in most parts of Ghana. Ingredients
PreparationFermented cornmeal doughTraditional methodIn a large container combine the cornflour (or cornflour and grated cassava) with just enough warm water to dampen all of it. Mix well. Cover the container with a clean cloth. Set it in a warm place, such as a warmed oven or on top of the refrigerator, for two to three days or more for best results. Fermentation may take longer than two days, especially in cool climates. (Note: a warmed oven is an oven that has been heated for a few minutes and turned off. The flour should ferment, not cook). When it is properly fermented, it should have a slightly sour, but not unpleasant, aroma, like rising bread dough. Overly fermented cornflour will not taste right. Alternate methodPrepare the cornflour as described above, and let it ferment for about six hours. Then mix one tablespoon of vinegar into the wet cornflour. Soak the dry corn in water. After three days, drain and wash the corn in fresh water. Grind it and add some water to make it into a dough with a smooth surface. Keep it in a warm place to ferment for two to three days before using it to prepare the kenkey. Before using it for the preparation, the moldy surface on top should be removed and discarded.
The water in which the kenkey is boiled serves as a drink when maize or corn husks are used as the wrapper for cooking the kenkey. This water is called "otinshi nu". Note: Ready-to-use fermented cornmeal dough made especially for banku and kenkey may be available at African grocery stores and should be prepared according to package instructions. See also{{portal|Food}}
References1. ^{{cite book|title=Jamaican Cooking: 140 Roadside and Homestyle Recipes|url=https://books.google.com/books?id=BIBjAAAAMAAJ&q=Dokunoo&dq=Dokunoo&hl=en&sa=X&ei=KWQEUrr_JarIigLDzIGQDw&redir_esc=y}} 2. ^{{cite web|title=Regional Dishes |url=http://www.touringghana.com/dining.asp |publisher=touringghana |accessdate=9 August 2013 |deadurl=yes |archiveurl=https://web.archive.org/web/20130810170732/http://www.touringghana.com/dining.asp |archivedate=10 August 2013 |df= }} 3. ^{{cite web|title=KENKEY|url=http://ghanaweb.com/GhanaHomePage/food/kenkey.html|publisher=Ghanaweb|accessdate=9 August 2013}}
External links{{Dumplings}}{{African cuisine}} 7 : Ghanaian cuisine|African cuisine|Dumplings|Staple foods|Fermented foods|Caribbean cuisine|Maize dishes |
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