Usually served with pepper sauce and fried fish or soup, stew. Areas where kenkey is eaten are Ghana, eastern Côte d’Ivoire, Togo, western Benin, Guyana (where it is known as “konkee”), and Jamaica. It is usually made from ground corn (maize), like sadza and ugali


Kenkey or kormi or Kokoe or Dorkunu is a staple dish similar to sourdough dumpling from the Ga, inhabited regions of West Africa.


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