Kenkey is a fermented maize-based staple food most commonly consumed in southern Ghana, especially among the Ga and Fante ethnic groups, but it is also found in eastern Côte d'Ivoire, Togo, and western Benin.
The preparation involves steeping maize grains in water for up to a week, milling and kneading the softened grains into dough, which is then allowed to ferment for four days to one week. Part of the fermented dough is cooked, and then mixed with uncooked dough, shaped, wrapped in banana or corn husks, and steamed.
Kenkey is typically served with fried fish, pepper sauce, soups, or stews. Variations of maize-based, leaf-wrapped, steamed dishes also exist across the Caribbean under names like ducana, duckunoo, and conkie.