Nkulenu’s Kenkey or Dorkunu or Komi is a staple dish similar to a sourdough dumpling from the Akan, Ga and Ewe inhabited regions of West Africa. It is a popular dish in Ghana, Côte d’Ivoire, Togo, Benin and Jamaica. 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.
This kenkey can be kept for 3 years without going bad.
Buy this box for a cool price and enjoy your kenkey just like never before !
There are no reviews yet.