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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 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% 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 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… 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 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 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 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 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 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 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 Kenkey Dokonu and Komi are other names for dish Fermented corn dish typically served with fried fish and sauce called pepe, or shito Kenkey con’t Kenkey con’t Kenkey con’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-aleaf 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” 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 Why Fried Fish? Ghana is located on the coast of Africa There are a number of rivers Fish is easily accessible throughout country 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 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) 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) 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! 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 References Dede, Alice. Ghanian Favourite 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. 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