Dough Dishes

 Dɔkon (Kenkey)

 Dɔkon (Kenkey) is the generic name for dishes made with corn dough wrapped in leaves. They differ in preparation, texture, colour, and shape. They include ntɛw dɔkon (popularly known as Fanti kenkey), fomfom, nsiiho dɔkon, and ɛtsew. Ntɛw Dɔkon is a kind of kenkey that is made by boiling fermented dough of husked corn wrapped in plantain leaves or akrɔnkɔ (broad leaf of a herbaceous plant).

Process

1. Get the fresh corn dough into a metal pot

2. Add small quantity of water and mix into a paste

3. Add more water and mix to break op lumps for a smooth consistency

4. Place the metal pot on the tripod stove and heat on hot fire

5. Stir continuously until it thickens

6. Press the thickened dough against the side of the metal pot to break up lumps

7. Scoop the thickened dough into a bowl with fresh corn dough

8. Mix the thickened dough with the fresh together with the wooden paddle

9. Mix further with the hand to get a smooth consistency

10. Mould with the hand into round balls

11. Place the ball of dough on clean dry plantain leaves

12. Wrap the leaves around the dough ball

13. Fold the ends of the plantain leaf wrap to lock up

14. Place the wrapped dough balls into a pan

15. Cover the pan with dry plantain leaves

16. Add water and bring to a boil on the tripod stove

17. Check if well cooked

18. Remove the plantain leaf wrap ready to be served with tomatoes aboum and fried fish

Nduamba recipe

 1. Soak dry corn grains in water for three days to soften

2. Drain the water and fetch the soften maize onto the grinding stone

   
   

   

   3. Grind with stone into a dough

   
   

   

   4. Fetch from the stone into a clean bowl

   
   

   

   5. Mash the dough with salt to have even consistency

   
   

   

   6. Bring water to boil on the tripod

   
   

   

   7. Mould the corn dough into round balls with the hand and pierce through with the thumb to boil

   
   

   

   8. Remove shortly after boiling for a while from the stock and add them to a fresh corn dough in a basin and mix the dough together.

   
   

   9. Mould the mixture into round balls and press with the thumb to make a dimple

   
   

   10. Put them back into the old stock and boil again

   11. Remove from stock when cooked and place them in cold water to contract and harden a bit so they do not break easily

   
   

   

   
   

   12. Serve with stew or soup with fish or meat.

   
   

   

    13. Nduamba served with Abɛnkwan

   

   
   

   

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