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Kenkey -A Staple Food in the Country Ghana

Kenkey -A Staple Food in the Country Ghana. By: Michael Manning, Christine Richardson, and Tara Smith. Where is Ghana?. A Little Information About Ghana. Capital of Ghana is Accra ~70% live in Southern half and the most densely Populated cities are Accra and Kumasi.

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Kenkey -A Staple Food in the Country Ghana

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  1. Kenkey-A Staple Food in the Country Ghana By: Michael Manning, Christine Richardson, and Tara Smith

  2. Where is Ghana?

  3. A Little Information About Ghana • Capital of Ghana is Accra • ~70% live in Southern half and the most densely Populated cities are Accra and Kumasi

  4. Information con’t • As of 2012, Ghana had population of 25,000,000 • There are 30+ languages spoken but English is official language -most widely spoken local languages are: Ga, Dagomba, Akan, and Ewe • Main religion is Christian (71%) -traditional religion makes up ~5% and Muslim accounts for ~17%

  5. More Demographics… • Most of population are 0-14 years of age • 7.5% of the country is considered obese • 14.3% of the children under the age of 5 are considered underweight

  6. Economy and Agriculture • 56% of the population is involved agriculture • A quarter of Ghana GDP relies on agriculture and other natural resources • Including gold, cocoa, oil, rice, peanuts, bananas, shea nuts, cassava, etc…

  7. Local Markets • Roadside stands sell a variety of local food, beverages, and other goods • No license is needed to sell alcohol • Restaurants are uncommon • At farmers markets, the women usually sell the agriculture and fishing supplies

  8. Eating Practices • A big emphasis on eating in the home with guests • Sit around large table and share a bowl • Eat with right hand • Eldest gets the best piece of meat, but will save a portion for the children

  9. Chop bars • Bench, or table with a variety of food and beverages • Considered improper to be seen eating in public • Mostly working, or single men eat regularly at theses stands • Often men will take a couple shots of alcohol, and then go eat at the stands

  10. Tradition • Young girls are taught how to cook by mothers • Recipes are passed down orally • It is looked down upon if the woman has written recipes

  11. Basic Diet • Centered around starchy staple food-primarily corn and often times rice -Because of the increase of import of rice, the consumption of rice has also increased • Dishes are usually served with side of meat typically seen in the form of fish • Fish is usually fried, baked, or grilled • Smoked fish is rare

  12. Basic Diet Continued • Most starchy meals are served with a sauce, or incorporated into a stew or soup • The basic sauce includes tomatoes, onions, herbs and oil • Spicy foods are very prevalent • Believed to cooling and cleanse the body of impurities

  13. Diet con’t • Different regions and/or tribes are known for specific food • Ga (coastal) is known for a lot of fish • Ashanti is known for plantains and vegetables • Northern region emphasizes grains and rice • Kenkey is a dish known to be especially tasty in the capital-Accra

  14. Kenkey • Dokonu and Komi are other names for dish • Fermented corn dish typically served with fried fish and sauce called pepe, or shito

  15. Kenkeycon’t

  16. Kenkeycon’t

  17. Kenkeycon’t • Kenkey is thought to have originated in Ghana and now different forms of it can be found by different tribes • Mushed kenkey AKA iced kenkey • Ga-kenkey is covered with 1 corn husk • Fante-kenkey is covered with a few plantain leaves and not served with fish or sauce • Lasts longer than Ga-kenkey and has different flavor due to the different leaves • Also similar form of it made in Jamaica called dokunoo, dokono, dokunu, blue drawers, and tie-a-leaf

  18. A Little History…Corn: Where Did it Come From?? • NO ONE KNOWS! • Most agree it was the Portuguese that first introduced corn to the coasts of Africa • Many also believe that corn was also introduced from Mediterranean to Egypt then to inland Africa • Portuguese has “flint type” of corn and Mediterranean has “flour type”

  19. Corn con’t • Therefore, the general consensus is that corn was introduced first by Portuguese but that type of corn remained near the coast line but a different strain of corn was introduced at a different point in time and that type of corn remained more inland

  20. Why Fried Fish? • Ghana is located on the coast of Africa • There are a number of rivers • Fish is easily accessible throughout country

  21. Why Pepe? • Pepe is a tomato-based sauce seasoned with onions, chilli powder, and along with other optional seasonings like garlic • Tomatoes, onions, and chillis are grown throughout Ghana

  22. The Process • Kenkey (fermented corn) • Soak in water for 3-5 days • If totally covered by water it will not germinate • Strain H2O • Wash it • Mill it • Dry (4-5 times) • Wet (1-2 times)

  23. The Process (cont.) After milled: make paste • Add H2O as needed • Put into a bowl/bucket (3-5 days) • This is when most of the fermenting occurs • Cooking (Two Stages) • Divide fermented dough into two • Half (make into cakes/balls) • Cook in boiling water half way through (30 min)

  24. The Process (cont.) The 2nd Part: • Mix with the ½ uncooked • Cover with corn husks (occasionally made with plantain leaves) • Put into boiling H2O (2-6 hours) • SERVE HOT! 

  25. Recap and Main Nutritional points • Fermented foods • Help with digestion • Increases beneficial gut flora • Keneky is high in CHO and protein • Pepe contain onions, garlic, tomatos and capsaicin which have been associated to help with CVD and some Cancers • Fish is a complete protein source and high in Omega-3 Fatty Acids

  26. References • Dede, Alice. GhanianFavourite Dishes. Accra, Ringway Press, 1969. • Ghana. Ghanian Embassy. Globescope Inc., n.d. Web. 04 Sept. 2013. • Miracle, Marvin P. “The Introduction and Spread of Maize in Africa.” The Journal of African History 6.01 (1965): 39. Print. • Klevor, Moses. Personal interview. 1 Sept. 2013.

  27. References • Salm, Steven J.. Culture and Customs of Ghana. Greenwood Press 2002. • “The Art of Fermentation” Wild Fermenation. N.p. n.d. Web. 02 Sept. 2013 http://www.wildfermentation.org/theartoffermentation/ • The World Factbook. Central Intelligence Agency. 22 Aug. 2013. Web. 01 Sept. 2013 • Amoa, B. Muller, H.G. Studies on Kenkey with Particular Reference to Calicum and Phytic Acid. American Association of Cereal Chemist. 1976. Web. 04 Sept. 2013

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