Grain / Legume
Kenkey (Ghanaian/Ivorian fermented maize dough, steamed or boiled in leaves)
Staple
Facts
| Category | Grain / Legume |
|---|---|
| Product family | West African Fermented Maize Dough |
| Origin | 🇬🇭 Ghana |
| Key microorganisms | lactic-acid-bacteria |
Frequently asked questions
- What is Kenkey (Ghanaian/Ivorian fermented maize dough, steamed or boiled in leaves)?
- Staple
- Which microorganisms ferment Kenkey (Ghanaian/Ivorian fermented maize dough, steamed or boiled in leaves)?
- Kenkey (Ghanaian/Ivorian fermented maize dough, steamed or boiled in leaves) is primarily driven by lactic-acid-bacteria.
- Where does Kenkey (Ghanaian/Ivorian fermented maize dough, steamed or boiled in leaves) come from?
- Kenkey (Ghanaian/Ivorian fermented maize dough, steamed or boiled in leaves) is traditionally made in Ghana.
Community results
No community results published for this ferment yet.