Description
Kenkey fermentation is a traditional process used to ferment corn dough in Ghana and other parts of West Africa.
Technical
The process involves the action of lactic acid bacteria, which produce lactic acid and lower the pH, giving kenkey its characteristic sour taste and helping to preserve the dough. The fermentation process typically takes 24-48 hours at temperatures between 20-30°C (68-86°F), during which the starches in the corn dough are broken down into fermentable sugars, which are then consumed by the bacteria.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyEarthyYeastyFermented corn
Origin & History
Civilization
Ghanaian
Era