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.