Kenkey
Ghana
Place of Origin:
- Kenkey is also known as kɔmi (pronounced kormi) by the Gas
- Dokono by the Akans in Ghana
Also Known as:
Kenkey is a staple swallow food similar to sourdough dumplings from the Ga and Fante-inhabited regions of West Africa.
It is produced by steeping grains of maize in water for about one week, before they are then milled and kneaded with water into a dough. The dough is allowed to ferment for four days to a week before part of the dough is cooked
Description
Ingredients
The ingredients for kalduny vary depending on the stuffing.
For meat kalduny
the ingredients are:
1/2 lb. tenderloin of beef
1/2 lb. lamb
1/4 lb. kidney fat
2 grated onions
2 tbsp butter
1 tsp marjoram
meat stock
buttered bread crumbs
For vegetarian kalduny:
Potatoes
Mushrooms
Onion
Garlic
Salt
Pepper
and
Oil
The dough for kalduny is made of:
Flour mixed with tepid water
eggs
and some salt.
In some recipes
the dough is mixed with onion juice
Recipe
For Meat Kalduny:
Step 1: Mix the beef, lamb, and kidney fat together.
Step 2: Add the grated onions, butter, and marjoram.
Step 3: Roll out the dough to a thickness of about 2 mm and cut it into circles.
Step 4: Place a spoonful of the meat mixture in the center of each circle.
Step 5: Fold the dough over the filling and pinch the edges together to seal.
Step 6: Boil the kalduny in meat stock for 10-15 minutes.
Step 7: Serve with buttered bread crumbs.
For Vegetarian Kalduny:
Step 1: Boil the potatoes until soft.
Step 2: Mash the potatoes and mix with sautéed mushrooms, onion, garlic, salt, and pepper.
Step 3: Roll out the dough to a thickness of about 2 mm and cut it into circles.
Step 4: Place a spoonful of the potato mixture in the center of each circle.
Step 5: Fold the dough over the filling and pinch the edges together to seal.
Step 6: Boil the kalduny in salted water for 5-7 minutes.
Step 7: Serve with sour cream.