Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
Corn husks or dried plantain leaves
Salt to taste
Mix half of the corn dough with water
Boil corn dough until half way cooked.
Spread the dough a big clean saucepan and add the remaining raw corn dough using a wooden ladle.
Mix thoroughly and mould into desirable pieces.
Wrap the dough with the corn husks.
Place some corn husks at a bottom of a big saucepan and arrange the wrapped dough nicely.
Add enough water, cover and boil.
Serve kenkey with hot pepper, stew or soup.
Note: Dried plantain leaves are used in wrapping Fante Kenkey.