How many carbs are in Fante kenkey?

Kenkey on the other hand had a larger 50 g available carbohydrate portion size (189 g) than fufu (153 g) but elicited a lower glycemic response than fufu (LPF).

How many grams is a ball of kenkey?

Take for instance one ball of a small Ga Kenkey (boiled maize dough, 400 g, pictured). It has a whopping 1,440 calories!

Is mashed kenkey healthy?

Eating Kenkey helps in digestion because of its high level of fiber which aids in digestion and regulates blood sugar. It also protects one from constipation and hemorrhoids.

Is kenkey a protein?

450 g of kenkey (the maximum daily amount offered a 9 kg weanling) provides 13.13 g of crude protein and 141.14 g of dry matter.

What is Fante kenkey?

Fante kenkey is one of the most sought-after carbohydrates foods in Ghana. The main ingredient of fante kenkey is corn dough which is gotten primarily form maize. Although it can be served with several soups or stew of choice, most people prefer to mash or blend it into a smoothie.

What are the benefits of Kenkey?

Kenkey is rich in vitamins A, C, E, K, B. It contains low protein, low fat and high fiber content. It protects body from oxidative stress, heart disease, diabetes, and cancer. It decreases the risk of cardiovascular disease and lower blood pressure.

What are the benefits of eating Kenkey?

How is Fante kenkey made?

Fante kenkey is unique and that’s because it comprises soaked and milled corn which is cooked by mixing the uncooked portions with the cooked portions carefully, whilst gradually adding water until you have a smooth texture.

How do you do Fante kenkey?


  1. Mix half of corn dough with reasonable amount of water.
  2. Add little amount of salt.
  3. Boil corn dough until halfway cooked.
  4. Spread the semi boiled dough on a big clean saucepan and add the remaining faw corn dough using a wooden spoon or spatula.
  5. Mix thoroughly and mold into desirable sizes.

How is Kenkey prepared?

Description. Kenkey is produced by steeping grains of maize in water for about two days, before they are then milled and kneaded into a dough. The dough is allowed to ferment for a few days, before part of the dough is cooked and then mixed with uncooked dough.