Kenkey

Kenkey is a typical Ghanaian dish made from fermented white corn, which is widely consumed throughout the country by Ga people from southern Ghana. The Ga tribe calls it komi. The Fante tribe who lives in the center of the country calls it dokono. Kenkey is often accompanied by fried fish throughout West Africa where fishing is widely practiced and where fish are generally eaten fresh and fried or dried or smoked for better preservation. People also add shito, a sauce made from smoked fish and raw vegetables such as fresh peppers that bring a lot of freshness. This makes a fairly complete dish. The acidity of kenkey goes very well with fried fish. It can be prepared in advance because it takes a long time to complete. This dish is emblematic of the cuisine of Ghana, it is consumed throughout the year. It is also the main fermented food of Ghanaian cuisine. Kenkey is so popular in Accra, the capital of Ghana, that there is even a kenkey festival held once a year where you can taste kenkey in various ways with fries, stews and salads.