Kenkey

Kenkey is a staple swallow food similar to sourdough dumplings from the Ga and Fante-inhabited regions of West Africa, usually served with pepper crudaiola and fried fish, soup or stew. Kenkey is produced by steeping grains of maize in water for about one week, before they are then milled and kneaded with water into a dough. The dough is allowed to ferment for four days to a week before part of the dough is cooked. Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana, and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is popularly known as kɔmi (pronounced kormi) by the Gas or dokono by the Akans in Ghana. It is also known in Jamaica as dokunoo, dokono, dokunu, blue drawers, and tie-a-leaf. In Guyana, it is called konkee. In Trinidad it is called "paime" (pronounced pay-me) and differs in that it does not contain plantain but may include coconut, pumpkin and/or raisins. The dish is usually associated with Christmas time. In the cuisine of the Caribbean, it is made with cornmeal, plantain, green banana, sweet potato (Asante and Jamaican version, which came from the Asante version) or cassava, wrapped in banana leaves. The food is derived from African cooking traditions.

Source: Wikipedia