Donkunu Parcels Recipe

Background

Donkunu, also known as "Kenkey", is a staple in Ghanaian cuisine made from fermented corn. Originating from the Ga and Fante people, this dish has been enjoyed for centuries as a mainstay in many households. It is traditionally served with fried fish, a spicy sauce, or stew. The process of creating Donkunu involves fermenting the corn dough, wrapping it in banana leaves, and steaming it to perfection.

Ingredients

• Corn dough (2 cups)
• Salt (to taste)
• Banana leaves (for wrapping)
• Water (as needed)

Preparation

Step 1: Prepare the Corn Dough

If not using pre-made corn dough, soak whole dry corn in water for a few days to ferment. Once fermented, grind it into a smooth dough. Allow it to ferment further for 1-2 days until it has a slightly sour smell and taste.

Step 2: Season the Dough

Add salt to taste, and mix well. Adjust the salt to your preference.

Step 3: Wrap the Dough

Cut the banana leaves into rectangular pieces. Scoop a portion of the dough onto each leaf. Fold the banana leaves over the dough, forming a parcel. Ensure it's tightly wrapped to prevent any leakage during steaming.

Cooking Process

Step 4: Steam the Parcels

Place the wrapped parcels into a large pot with water at the bottom, elevated on a steaming rack. Cover the pot and bring to a boil. Steam the parcels for about 3-4 hours. Be sure to check the water level regularly, adding more if necessary to prevent burning. Use a cooking timer to track the steaming duration.

How to Enjoy Donkunu Parcels

Unwrap the banana leaves and enjoy the Donkunu with your choice of accompaniment: a rich tomato stew, groundnut soup, or simply with freshly grilled fish. The slightly sour taste of the Donkunu pairs perfectly with spicy and rich flavors, making for a satisfying meal. It can be eaten with hands or utensils, depending on personal preference.