Banku & Kenkey

Banku and Kenkey are two more Fufu-like staples from Western Africa, served with a soup or stew or sauce. They are particularly popular in Ghana. Both are usually made from ground corn (maize), as are Sadza and Ugali, though Banku can also be made from a mixture of maize and grated Cassava tuber. Unlike Ugali, making Banku or Kenkey involves letting the maize (or maize and cassava tuber) ferment before cooking, as is done with cassava tubers when they are made into Baton de Manioc. Banku is cooked in a pot; Kenkey is partially cooked, then wrapped in banana leaves, maize or corn husks, or foil, and steamed.

What you need

• six to eight cups of corn (maize) flour or cornmeal (ground corn or ground maize); (White cornmeal is preferred, it should be finely ground, like flour. Latin American style corn flour, as is used in tortillas, tamales, pupusas, etc. is the right kind); for Banku only: a similar amount of equal parts corn flour and grated cassava tuber may be substituted
• for Kenkey only: banana leaves, or maize or corn husks, or aluminum foil to wrap dough in (the leaves or husks may be available at African, Asian, or Latino groceries)

What you do

• Prepare the fermented cornmeal dough: Traditional Method:
  In a large container combine the corn flour (or corn flour and grated cassava) with just enough warm water to dampen all of it. Mix well. Cover the container with a clean cloth. Set it in a warm place, such as a warmed oven or on top of the refrigerator, for two to three days. Fermentation may take longer than two days, especially in cool climates. (Note: a warmed oven is an oven that has been heated for a few minutes then turned off. The flour should ferment, not cook.) When it is properly fermented, it should have a slightly sour, but not unpleasant, aroma -- like rising bread dough. Overly fermented corn flour will not taste right. Alternate method:
  Prepare the corn flour as described above, and let it ferment for about six hours. Then mix one tablespoon of vinegar into the wet corn flour. Once the fermented dough is ready, prepare Banku or Kenkey according to the following methods.
• To prepare Banku:
  • Knead the fermented dough with your hands until it is thoroughly mixed and slightly stiffened.
  • In a large pot, bring one cup of water to a boil. Slowly add the fermented dough. Cook for twenty minutes or more, stirring constantly and vigorously. The banku should become thick and stiff. Add water as necessary, if it becomes too dry. Form the banku into serving-sized balls (about the size of a tennis ball). May be served hot or cool (room-temperature).


• To prepare Kenkey:
  • Knead the fermented dough with your hands until it is thoroughly mixed and slightly stiffened. Divide the dough into two equal parts.
  • In a large pot, bring one cup of water to a boil. Slowly add one part of the fermented dough. Cook for about ten minutes, stirring constantly and vigorously. Remove from heat. This half of the dough is called the "aflata".
  • Combine the aflata with the remaining uncooked dough. Mix well.
  • Divide the aflata-dough mixture into serving-sized pieces. Wrap the pieces tightly in banana leaf, maize or corn husks, or foil. Banana leaves are more flexible if they have been briefly warmed in a hot oven or a pot of boiling water. The wrapped dough should look like burritos or tamales. Cooking string can be used to tie the wrapping closed.
  • Place the wrapped dough packets on a wire rack above water in a large pot. Bring to a boil and steam for one to three hours, depending on their size and thickness. Serve room-temperature.
• Serve banku or kenkey with Palaver 'Sauce', or any fish, fowl, or meat dish from Western Africa.

Note: ready-to-use fermented cornmeal dough made especially for banku and kenkey may be available at African import grocery stores and should be prepared according to package instructions.

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Ragin' Cajun Beer Can Chicken

Method: Indirect grilling

Serves 2 to 4

For the beer can chicken:

* 1 can (12 ounces) beer
* 1 chicken (3 1/2 to 4 pounds)
* 1 teaspoon Liquid Smoke

For the rub:

* 1 1/2 tablespoons Cajun seasoning
* 1 1/2 tablespoons Old Bay Seasoning
* 2 teaspoons vegetable oil

You'll need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water or beer to cover, then drained; vertical chicken roaster (optional)

1. Pop the tab off the beer can. Using a church key-style can opener, make 2 or 3 additional holes in the top of the can. Pour the Liquid Smoke into one of these holes. Insert a chopstick or skewer and gently stir to mix the Liquid Smoke and beer.

2. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Place the chicken in a large bowl on its side and pour half the smoke-flavored beer over it. Let marinate in the refrigerator, covered, for 45 minutes, turning twice. Make sure each breast side and the back have marinated for 15 minutes. Set the can with the remaining smoke-flavored beer aside

3. Make the rub: Put the Cajun and Old Bay seasonings in a small bowl and stir to mix.

4. Set up the grill for indirect grilling (see page 000 for charcoal or page 000 for gas) and preheat to medium. If using a charcoal grill, place a large drip pan in center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch (see page 000) and preheat on high until you see smoke, then reduce the heat to medium.

5. Remove the chicken from the marinade and pat dry. Sprinkle 2 teaspoons of the rub inside the body and cavity and 1 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon rub and rub it all over the skin.

6. Spoon the remaining rub through a hole in the top of the can into the beer. Don't worry if it foams up; this is normal. If grilling the chicken on the beer can, hold the chicken upright, with the opening of the body cavity at the bottom and lower the bird onto the beer can so the can fits into the cavity. If using a vertical chicken roaster, fill it with the beer as described on page 000 and position the chicken on top.

7. If using the beer can, pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. You don't need to do this if using a vertical chicken roaster. Tuck the wing tips behind the chicken's back.

8. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan, away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180� F on an instant-read meat thermometer inserted in a thigh), 1 1/4 to 1 1/2 hours. (See page 000 for other tests for doneness.) If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

9. Using tongs, grab the bird with tongs by the beer can just below the bottom, carefully transfer it in its upright position to a platter, and present it to your guests. If using a vertical chicken roaster, grab it with oven mitts or pot holders. Let rest for 5 minutes, then carefully lift the chicken off the support. Take care not to spill the hot beer or otherwise burn yourself. Normally I discard the beer, but some people like to save it for making barbecue sauce. Halve, quarter, or carve the chicken and serve.