I'm looking for a recipie for a plant root called "kin-kay". It is from ghana west africa.?

Question

I'm looking for a recipie for a plant root called "kin-kay". It is from ghana west africa.?

Answer 1

Desi Chef is right and it is also known when cooked as "Banku" or Fufu in other west african countrys, and can be cassava, corn, sweet yam, yellow yam or even millet.

You make it like American "grits" only it is cooked dry and formed into a ball, like a rice ball in Indian cooking and is used to dip into the stews, like the beef or goat ones I get here in Toronto canada, there are several pre-mixed ones you just boil the water, add a pinch of salt and oil and mix it until it is cooked and forms a ball, you can knead it further but making it into serving size balls and covering with saran wrap or cling film, and re warming in the microwave prior to dinner service, I make it once and awhile, but truthfully I prefer to go and have some where made for me, with my meal.

Answer 2

"Kenkey" is a ground cornmeal dish from Ghana.  I am not sure what "plant root" you are looking for --- yams or cassava are the most popular root vegetable.

Kenkey (Ground Cornmeal)

Ingredients

6 to 8 cups cornmeal

Banana leaves or cornhusks, available at African, Asian, or Latino groceries (or aluminum foil may be substituted)

1 Tablespoon vinegar

1 cup water (for boiling)

Procedure:

In a large container, combine the cornmeal with just enough warm water to dampen all of it; mix well.

Cover the container with a clean cloth and set it in a warm place for 6 hours (normal fermentation takes 2 to 3 days).

After the time has passed, add vinegar to cornmeal and mix well.

Knead the dough with your hands until it is thoroughly mixed and slightly stiffened. Divide the dough into 2 equal parts.

In a large pot, bring water to a boil. Slowly add half of the dough and cook for about 10 minutes, stirring constantly and vigorously. Remove from heat.

This half of the dough is called the aflata.  Combine the aflata with the remaining uncooked dough half; mix well.

Divide the entire dough mixture into serving-sized pieces and tightly wrap the pieces in the leaves, husks, or foil.

Place the wrapped dough on a wire rack above water in a large pot.

Bring to a boil and steam for 1 to 3 hours, depending on their size and thickness.  Serve at room temperature.