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Kenkey or kormi or Kokoe or Dorkunu is a staple dish similar to sourdough dumpling from the Ga, Akan and Ewe inhabited regions of West Africa, usually served with soup, stew, or sauce. Areas where kenkey is eaten are southern Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana (where it is known as "konkee"), and Jamaica. It is usually made from grinded corn (maize), like sadza and ugali.

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  • Kenkey or kormi or Kokoe or Dorkunu is a staple dish similar to sourdough dumpling from the Ga, Akan and Ewe inhabited regions of West Africa, usually served with soup, stew, or sauce. Areas where kenkey is eaten are southern Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana (where it is known as "konkee"), and Jamaica. It is usually made from grinded corn (maize), like sadza and ugali.
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  • Kenkey
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  • External Image
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  • kɔmi pronounced (kormi), Dorkunu
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ingredient name (literal)
  • Groundcorn
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