KOMI or KENKE (Corndough Balls) Recipe

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I recently saw my beloved uncle who happened to be visiting the U.S. from Africa.  The African customs are so gracious when family or visitors arrive at someone’s home.  Food is always shared.  One of the things my dear uncle sent me home with was Kenke.  I’d like to share this recipe with you in hopes that you’ll prepare it to enjoy with your loved ones.  Please feel free to give me your feedback.  Enjoy!

KOMI / KENKE (Corndough Balls) 

This is the main dish of all the coastal people of Ghana and especially those people who live in Accra, the capital.  Kenke has a very sharp taste and is often served with deep-fried fish or meat dishes.

2 lbs. fermented corndough, 1 tsp. salt, 2 cups water, corn shooks (husks) and stalks

Divide fermented corndough into two portions.  Put water on to boil and add salt.  Put one portion of corndough into boiling water.  Mix well with a wooden spoon to make Aflatta (boiled corndough).  Add Aflatta to uncooked portion of corndough, and mix well into smooth, heavy paste with hands.  Divide into four portions.  Wrap each in clean wet corn shooks (or aluminum foil).  Cover bottom of saucepan with strips of cornshooks and stalks.  (Saucepan should be large enough so that the four balls of dough will form one layer only.)  Cover with a heavy cloth or corn shooks and add a tight-fitting lid.  Cook for two hours or until the  kenke/komi is soft and light in color.  Serve hot or cold.  Serves 4

 

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