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Cereals and bread from Ghana
Maize is steeped for one to two days, milled and left as a dough to sour for a few more days. Part of the dough is cooked into a thick paste (aflata) and kneaded back into the raw dough, and balls of the mix are wrapped in maize husks or plantain leaves and boiled or steamed for hours into a firm, sour dumpling. Made in 6 steps over 2.1 days – 5.6 days. The longest step, leave the dough to sour, takes 24 h – 3 days (FAO 1999). Obligately heterofermentative lactobacilli, over 96 % of bacteria in late dough at about 10^9 cfu/g and Limosilactobacillus fermentum, Levilactobacillus brevis, Lactiplantibacillus plantarum, Pediococcus pentosaceus and P. acidilactici do most of the fermenting.
| Main step | 24 h – 3 daysMeasured[fao1999][abdulsamed2024] | Leave the dough to sour |
|---|---|---|
| Temperature | 26–30 °CMeasured[abdulsamed2024] | Clean and steep the maize |
| Acidity | pH 3.8–4.2Measured[abdulsamed2024] | Boil or steam |
| Whole maize grains · Dehulled maize for white kenkey (nsiho); sorghum is sometimes used in northern Ghana[fao1999][annan2013] |
| Water · To steep the grain and to knead the milled meal into dough[abdulsamed2024] |
| Salt · Added to one of the two main kinds; sources disagree on which[annan2013] |
| Dried maize husks or plantain leaves · To wrap the balls (husks for Ga kenkey, plantain leaves for Fante kenkey)[annan2013][fao1999] |
| No starter · Lactic bacteria and yeasts come from the grain; trials with starter cultures exist[halm1996] |
| Starter: spontaneous |
Total time across the recorded steps: 2.1 days – 5.6 days
What changes: Water soaks into the maize and lactic bacteria begin to sour it
Output: soft, swollen maize.
Microbes at work in this step
lactic bacteria rise from about 10^4 to 10^8 cfu/ml and moulds die back
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kenkey is fermented twice, as steeped grain and then as dough, and half-cooking part of the dough (aflata) is what sets it apart from banku, which is stirred over the fire in one go. It is then wrapped and cooked for hours, so it keeps for days.
In a challenge test, 48 h of steeping cut Salmonella, Staphylococcus aureus and E. coli by 3 log cycles, and Vibrio cholerae was not detected. Fermentation does not remove aflatoxins from mouldy maize, so sort the grain and discard mouldy kernels before steeping.
Hazards the sources name: Aflatoxins in raw maize, not lowered by fermentation; Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli reduced by 3 log cycles in a 48 h steeping challenge test; Vibrio cholerae not detected after 48 h.
Every number is labelled with how it is known. How this atlas is made
