Cultural Encyclopaedia

Show Menu Hide Menu

Sociology & Anthropology

Kenkey

Entry

The preparing of aflata ( a fermented dough which consists of cornmeal, corn dough and water) Prior to preparing aflata, corn is put in water for a day. After a day the corn is blended to produce cornmeal/corn flour. On the third day you start preparing the aflata

The Ga kenkey (kɔmi) is a popular dish around all of Ghana made from fermented corn and is usually eaten with hot pepper and fish, stew or soup. Maa Rose has been making kenkey for 10 years now and runs a small family business in her home in Jamestown.

The aflata is formed as round balls and wrapped with dried maize husks. This process is done a day ahead in order to start cooking the wrapped aflata at 12am the next day.

The aflata is formed as round balls and wrapped with dried maize husks. This process is done a day ahead in order to start cooking the wrapped aflata at 12am the next day.

The aflata is formed as round balls and wrapped with dried maize husks. This process is done a day ahead in order to start cooking the wrapped aflata at 12am the next day.

The aflata is ready to be cooked and transformed into kenkey that can be consumed. The cooking time is approximately 4 hours.

The process of kenkey making as told by Maa Rose: