 | |
| Course | Snack |
|---|---|
| Place of origin | Ghana |
| Serving temperature | Cold |
| Main ingredients | Kenkey, water, sugar, milk or groundnuts |
Ice kenkey is a popular Ghanaian dessert made from kenkey, a steamed dumpling made from fermented cornmeal. [1] It is often sold as a street food in Ghana. [1] [2] [3]
Kenkey is produced by steeping grains of maize in water for about two days, before they are then milled and kneaded into a dough. [1] The dough is allowed to ferment for a few days, before part of the dough is cooked and then mixed with uncooked dough. [1] Ice kenkey is produced by breaking kenkey into pieces, milling it, and then mixed with water, sugar, powdered milk, and ice. [1] Some producers use roasted groundnuts instead of milk. [1]
Ice kenkey sold by street food vendors in Ghana is prone to E. coli and Staphylococcus aureus contamination due to manual operations and poor hygienic practices in the production process, as well as a lack of pasteurization. [1] Municipal authorities have implemented an ice kenkey production training manual and created task forces to ensure food safety. [1] [4]
A tamale is a traditional Mesoamerican dish, made of masa or dough, which is steamed in a corn leaf or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Porridge is a food commonly eaten as a breakfast cereal dish, made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge.
Dough is a thick, malleable, sometimes elastic paste made out of any grains, leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water and/or other liquid, and sometimes includes yeast or other leavening agents as well as other ingredients such as various fats or flavorings.
Chicha is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer made from a variety of maize landraces has been the most common form of chicha. However, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa, kañiwa, peanut, manioc, palm fruit, rice, potato, oca, and chañar. There are many regional variations of chicha. In the Inca Empire, chicha had ceremonial and ritual uses.
Fufu is a dough-like food made from fresh or fermented cassava, found in West African as well as Caribbean cuisines. In addition to Ghana, it is also found in Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, both Congos, Cameroon, the Central African Republic, Angola and Gabon, as well as in the Caribbean. It is often made in the traditional Ghanaian, Cote D'ivoire, Liberia and Cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyams, and or mixing cassava/plantains or cocoyams flour with water and stirred on stove. It is then adjusted to increase or decrease the viscosity of the fufu based on personal preference and eaten with broth like liquid soups. Nigerian in particular and some other African countries version of Fufu is made from fermented Cassava dough called Akpu by Nigerians and it's eaten with thick textured stew like soups and this serves as one of the favourite meals in these parts Africa. Other flours, such as semolina, maize flour or mashed plantains may take the place of cassava flour. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.
Traditionally, the various cuisines of Africa use a combination of plant and seed based, and do not usually have food imported. In some parts of the continent, the traditional diet features an abundance of root tuber products.
Ugali, or nsima, is a type of stiff maize flour porridge made in Africa. It is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, obuchima, obusuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, umutsima, and other names. Nsima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list.
Kashk or qurut is a range of dairy products used in cuisines of Iranian, Afghan, Turkish, Kurdish, Mongolian, Central Asian, Transcaucasian and the Levantine people. Kashk is made from drained yogurt or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks.
In West Africa, garri refers to the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava.
The cuisine of Botswana is unique but shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, vetkoek, bogobe and mophane worms. A food unique to Botswana is seswaa, salted mashed-up meat.
Ghanaian cuisine is the cuisine of the Ghanaian people. Ghanaian main dishes are organized around a starchy staple food, which goes with a sauce or soup containing a protein source. The main ingredients for the vast majority of soups and stews are tomatoes, hot peppers and onions. As a result, most of the Ghanaian soups and stews are red or orange in appearance.
Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of Hungarian grain, and cereal press-yeast for leavening.
Kenkey is a staple dish similar to sourdough dumpling from the Ga and Fante-inhabited regions of West Africa, usually served with pepper sauce and fried fish or soup, stew.
Murrī or almorí was a type of fermented condiment made with barley flour, known from Maghrebi and Arab cuisines. Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others due to its high glutamates content and resultant umami flavor.
Tejuíno is a cold beverage made from fermented corn and popularly consumed in the Mexican states of Jalisco and Chihuahua. Tejuino is usually made from corn dough, the same kind used for tortillas and tamales. The dough is mixed with water and piloncillo and boiled until the liquid is very thick. The liquid is then allowed to ferment very slightly. The resulting drink is generally served cold, with lime juice, a pinch of salt and a scoop of shaved ice or lime sorbet.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and they include many national or ethnic specialities.
Pozol is the name of both fermented corn dough and the cocoa drink made from it, which has its origins in Pre-Columbian Mexico. The drink is consumed in the south of Mexico in the states of Chiapas and Tabasco. It is a thirst-quencher which has also been used to fight diseases. It has also aided indigenous peoples of the Americas as sustenance on long trips across the jungles.
Banku [is a term in the GaDangme(or Ga)-language coined for a cooked 'slightly-fermented mixture of corn-dough and cassava-dough' into a dumpling, and it is also distinctively and uniquely GaDangme(or Ga), for there are similar tonal terms which means something else in the same Ga-language, such as Inku(for pomade in the Ga-language), Ashanku(for a variant of a plantain fritter called 'Tatale' in the Ga-language), and many others ending in 'Ku']. Banku should never be confused with any of the 'Akple product forms' indigenous to the Ewes. It is a Ghanaian and Togolese of GaDangme(or Ga) descent dish which is cooked by a mixture of fermented corn and cassava dough in hot water into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish.
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