How to Make The BEST Authentic Soft Ga Kenkey 

You are most welcome and thank you 🙏🏾

Great 👍🏾 You are most welcome and thanks for watching 🙏🏾

Hello Xavier, I’m very humbled by your kind comments. Welcome to my channel and thank you 🙏🏾

Same 👍

Hahahaha😂😂😂 guy paa😅 thank you for the fans wai. Na the way na the kenkey dey be no, na I for kanfo myself ooo 💃🏻 thanks for much dear and welcome to my channel 🙏🏾

😂😂😂 yeb bl3 y3? m’bl3 ooo! 😂😂😂

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Thanks dear Essa and a warm welcome to my channel🙏🏾

WoW 🤩 Your kind comment has really made my day 😍 Thank you so much for your comment, I do feel it’s coming from paa, a genuine kind place. I’m very grateful for your support. Welcome 🙏🏾

@@bezalea you are most welcome sweetheart❤️. Please could you do me a favor? Of sharing the maiz dough brand you used? As it’s not in your description list… I live in Germany and trust me it’s very difficult to find the right dough to make good Kenkey😩

Sorry dear, the brand I used is “Ghana Taste” corn dough. I have now filled the description box with all the details. Thanks 🙏🏾

Thanks Juliet🙏🏾

The proof is in the pudding la! My kenkey wasn’t hard but very soft and malleable and I even showed how it was the next day and it was still very soft. Any other ratio and the kenkey will become hard or flakey. And that has been the recipe since time immemorial so I believe your info about how most kenkey sellers make it is not accurate, please do check and verify your facts wai. Thanks for watching.🙏🏾

No please.

Dear Patience just as I mentioned in the video it’s for the avoidance of doubt, for tbe doubting Thomas’. It’s not for any specific reason but so that anyone who watches will know it’s the same kenkey I made. I hope I’m making sense. Thanks for watching 🙏🏾

Hahaha 🤣 you see ooo. Thank you very much Martha 🙏🏾

Oh yes, she was very funny - may her soul rest in peace. Thank you so much for watching, I appreciate your support. And just saw you shared it, I’m very grateful for that, God bless you 🙏🏾❤️

@@bezalea God bless you too

Aww!!’ Thanks so much sis, so many try and errors so I’m delighted I got it in the end. Thanks for your support as always.🙏🏾❤️

😂😂ikr? My mum was just impossible, incredibly funny. Thank you 😊❤️

Thank you so much my sweet sister. Your support means a lot to me 🙏🏾😘

Ikr? The struggle is so so real. Thank you for stopping by 🙏🏾

❤️I really love your update. It’s so detailed and made me chuckle at some point when you said “it hard potential”. 1. Fermentation does enhance the taste of the kenkey and does not have to affect the texture. 2. I have used coarse maize flour before and for that I use my no fail kenkey recipe: see link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-R631zkmeUCI.html The maize is not the reason for the hardness, it’s the banku mixture or maybe the cooking time. When you mix the dough for the banku/aflata, let it be very loose and the banku when it’s done should easily drop off the wooden spoon and when cooking, cook it for at least 4 hours and that will guarantee a soft kenkey. So, give it a go with the same maize flour and use the method above and let me know how it goes. Hope this helps and thanks for taking your time to update me.

⁹9.

I have no clue why I’m now seeing this comment after a year 🤔 What a SHOCK!!!😬 Thanks dear and apologies for late reply, never seen this comment 🙏🏾🤗

Hi Krystle, hope you are well. Okay, let me explain a few things to clear your confusion. The best ingredient for Kenkey is always locally fermented corn dough so the ones sold at African shops are best. Some of the brands are not very fermented though so you would need to ferment it further. So what you have is best for your Kenkey, not need using the white maize meal to make your own. Just follow the below according to the brand you have. If it’s the ‘exotic foods’ corn dough then ferment it for a further 3-5 days. This corn dough turns to be wet so you can mix it with some white maize meal to boost the quantity. So say for 2kg of corn dough, add 1 kg white maize meal. If it’s the ‘Home taste’ corn dough then it’s very well fermented - it’s actually the best for making the most amazing kenkey ‘Windblow traditional food’ corn dough is also very good and does not need further fermenting. If it’s none of these brands then to be on the safer side, ferment it again by pouring it into a bowl and pressing it down so its compact and no air bubbles formed. If it is dry corn dough, almost like crumbs/gari, add a little water to aid the fermentation. I hope this helps and your Kenkey comes out great, keep me posted, I’m interested to know how it goes. Thanks for watching.🙏🏾

Try using the kenkey recipe where you commented on how to ferment your corn dough. The new method, that one will guarantee you the best kenkey every time. So the key points are 1. Super Fermented corn dough 2. Your banku should be very soft - it should drop from your spoon when you scoop some 3. Leave it over night for further fermentation 4. Cook it for a long time, 4-5 hours if you have 10-20 balls of kenkey. Remember you can never overcook kenkey. I hope this helps you achieve the best results. Thanks for watching 🙏🏾

Thank you sis 🙏🏾❤️

Oh Yeah! it is very good and you can definitely drink it. 😁❤️

Oh wow madam Kate! I’m honoured to have such an experienced kenkey eater to want to try making your own kenkey because of me. Thanks so much for the vote of confidence waaa. I appreciate you stopping by🙏🏾

I saw the thing on the scale la, abeg next time just watch quarter ball of kenkey wai🙏🏾

Oh yes, most definitely. Thank for watching🙏🏾

Here’s a link for the recipe for the corn dough. Hope it helps. Please use the first recipe. Authentic🇬🇭Corn Dough 4-Ways|How to Make Corn Dough in 4 different Way|Corn Dough/Mmore Recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gfTpk5Da2lA.html

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From Adabraka fish market or Madina market all in Accra. Hope this helps. Thanks for watching 🙏🏾

Thank you Mr Tsakpo, it means a lot to me. 🙏🏾❤️😘

Yes you can add cassava dough but the authentic ga kenkey does not have cassava dough in it but it’s possible. I even have a recipe coming soon for that so stay tuned. Thanks Gifty for watching 🙏🏾

Thank you so much my dear friend 🙏🏾❤️

Thank you my dear, will definitely stay connected 🙏🏽

Well noted. Thanks 🙏🏾 You meant bounty kitchen towel?

@@bezalea yes please. Plastic bags has a harmful element and it is the leading cause of so many diseases and illnesses. I use this method all the time and it works wonders. You can also use parchment paper to cover the kenkey before you use the kitchen foil to prevent the heat with the food and the foil please.🙏

Aww sis, I’ve been waiting for you saa, please hurry else…..😂🙏🏾❤️

to kenkeying 😋

You're welcome 😊 and thank you too 🙏🏾

The Turkey is saying Jennie Wus! Jennie Wus!!😂😂

It’s the ‘Ghana Taste’ corn dough. Thanks 🙏🏾

@@bezalea thanks soo much,God bless

Thank you so much 🙏🏾

Thank you so much Pokua for stopping by and God richly bless you too🙏🏾

I’m not sure what tamales are but will research and see. Thanks for watching🙏🏾

Thanks you 🙏🏾

Thank you so much 🙏🏾

Oh really? Where? Ghana? Thanks dear for watching 🙏🏾

Me too, just love kenkey. Yes, try it, it does make a difference. Thanks for watching 🙏🏾

I’m glad you do cos that makes two of us. Thanks for watching and God bless you too🙏🏾

I’m sure it will turn out great. One most important key, which I failed to mention is the cooking time, make sure you cook and cook and cook it. Don’t be in a rush. I will be bring an updated version soon. I look forward for you to tell me the outcome. Thanks for watching 🙏🏾🤗

Nana Ama please you can either leave the moulded or the mixed dough, whichever is convenient but it should be left outside for further fermentation. Hope this helps and thanks for watching🤗

Now dea kenkey is another level😂😂😂 my mother was something else 🤦🏾‍♀️😂😂😂

My favourite too. Thanks for watching 🙏🏾

Thanks Yaa🙏🏾 ikr? Madam dea…hmmm 🤦🏾‍♀️😅

Thanks Eunice🙏🏾 Yes, it does make a difference if it’s a little dried out. So next time you make it and your dough is soft, try and break it apart and leave it out to dry out. If you have the sun where you are, dry it out in the sun. If not then spread it out on a tray and put it in the oven on low heat, like 10-20 degrees for like 15 minutes or until it drys out. Then pass it through a sieve with big holes to break it down to look like flour, then you can add it to your cooked dough. Also 2 hours is not enough to cook your kenkey, a minimum of 3 and a half hours is recommended. The more you cook it the softer it will get, you can never overcook your kenkey. I hope this helps. Thanks for watching🙏🏾

@@bezalea Thank you very much for the detailed explanation. I will definitely do that . Am grateful

I’m happy to help dear 🤗

Thank you very much Kate dear🙏🏾

Say again ooooo😂😂😂😂😂. thanks Vivian for stopping by, really appreciate it.🙏🏾

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🤗🤗

Thank you so much 🙏🏾😘

Depending on where you live. If you live in Ghana then 4 days should be good. If you live in the diaspora and the weather is warm the same as Ghana but if it’s cold, then 1-2 weeks, but keep an eye on it after a week and look out for the signs of fermentation (the fungus forming on top) once you see that then it’s good to go. Thanks 🙏🏾

@@bezalea Thanks

You won’t sleep Elorm?😂

@@bezalea it's now 6pm here at my place ooo. Am in America ☺️🤗

Sorry oooo!!!! Thought you were in Ghana oooo!!! Eii Samira me p3 me ho asem 😂😂😂

@@bezalea 🤣🤣🤣

Thanks Saraphine🙏🏾

Oh really? Well, I’m unsure what went wrong but it could have been a number of factors. Could be the colour of the corn dough, honesty I have no clue why that happened. But saying that, what shade of brown is this?

Oh really? Well, I’m unsure what went wrong but it could have been a number of factors. Could be the colour of the corn dough, honesty I have no clue why that happened. But saying that, what shade of brown is this? Thanks for watching 🙏🏾

@@bezalea it is a very light shade of brown. Maybe because I use yellow corn.

Thanks 🙏🏾

Ikr? You are so invited to this party 🎉😂