Lebanese-Inspired Kenkey with a Twist
Experience the fusion of Ghanaian kenkey with Lebanese flavors, resulting in a mouthwatering delight! This recipe combines the traditional Ghanaian fermented corn dough with aromatic Lebanese spices and ingredients like sumac, pomegranate molasses, and pine nuts. The result is a flavorful, tangy, and nutty twist on a beloved Ghanaian dish.
ingredients
- 2 cups fermented corn dough (kenkey)
- 1 cup grated cassava (optional)
- 1 tablespoon sumac
- 1 tablespoon pomegranate molasses
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped fresh cilantro
- Salt, to taste
steps
- 1.
In a large bowl, combine the fermented corn dough and grated cassava, if using. Mix well.
- 2.
Add sumac, pomegranate molasses, coriander, cumin, cinnamon, cardamom, cloves, nutmeg, and salt. Mix until all the ingredients are well combined.
- 3.
Divide the mixture into four equal portions and shape each portion into a ball.
- 4.
Wrap each ball tightly in a banana leaf or plastic wrap, then place them in a steamer basket.
- 5.
Steam the kenkey for about 1 hour or until firm and cooked through.
- 6.
Once cooked, remove the kenkey from the steamer and let them cool slightly.
- 7.
Unwrap the kenkey and serve them warm with toasted pine nuts and fresh cilantro on top.
- 8.
Enjoy this unique fusion of Ghanaian and Lebanese flavors!