ABSTRACT
Kenkey is an indigenous fermented product commonly produced in Ghana, West Africa, especially in the coastal areas. Traditionally it has been produced by two ethnic groups, the Gas in the Greater Accra Region and the Fantis in the Central and Western Regions. There are therefore two types of kenkey, Ga-kenkey (also called Komi) and Fanti-kenkey (also called dokono). Slight differences exist in the organoleptic quality and the processing procedure for the two types of kenkey. Both are produced by the fermentation of maize dough into a sourdough that is subsequently cooked-wrapped in maize husks in the case of Ga-kenkey or plantain leaves in the case of Fanti-kenkey. The Fanti-kenkey is fermented for a slightly longer period than the Ga-kenkey, and salt is also added to the latter during processing.
