#WinterABC2020 – Kenkey Tales

Ghana is blessed with some amazing cuisines. I’m not much of an explorer when it comes to food and I only realised how weird our food may to other nationals when a Zambian friend commented,

“In Ghana you guys mix everything. How can you add fish and meat to one soup? And your rice has all those vegetables. How do you call that slimy thing with fish and meat?”

“Okro?” I answered.

I was culturally shocked at the unavailability of spice in most of the Zambian meals I tasted too.

“Where did all the pepper go?”

Implying hot spice may be a West African thing?🤷🏿‍♀️

Anyway, my favourite Ghanaian meal is kenkey (made from a combination of fermented and unfermented corn wrapped in corn husk). It has this ‘biting’ taste after it has been boiled for several hours. It’s commonly eaten by the people on the coast.

I see how it is prepared but I haven’t and do not intend to make at home. I prefer to buy it and it’s a common ‘street food.’

Kenkey goes very well with spicy ground pepper which could be green, red or yellow (any colour you want) and black pepper (known locally as shito). For the proteins, it is normally eaten with fried fish and shrimps or omelettes, or tinned sardines and corned beef.

How our ancestors discovered such a meal baffles me and when you have kenkey for breakfast, you may not have to worry about lunch.

Kenkey can also be eaten with soup and that slimy thing – yes, okro.

**Cover image: pinterest

***This is 3/22 of the #WinterABC2020. The prompt is to write about your favourite local food.***

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