Description
Fermented corn dough from Ghana
Technical
Kenkey is a fermented corn dough made from fermented cornmeal, water, and sometimes cassava, yams or plantains, involving lactic acid bacteria and wild yeast. The fermentation process occurs within a temperature range of 20-30°C and a pH range of 4.5-5.5.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourEarthyFermentedYeastyCorn-likeTangy
Wine Analogy
Similar aromatic complexity to natural orange wine
Coffee Analogy
Earthy notes reminiscent of wet-hulled Sumatran coffee
Perfume Analogy
Fermented grain accord found in some artisanal sake-inspired fragrances