Kenkey or Dorkunu or Komi is a staple dish similar to a sourdough dumpling from the Akan, Ga, Fanti and Ewe inhabited regions of West Africa. It is a popular dish in Ghana, Côte d'Ivoire, Togo, Benin, Guyana (where it is known as "konkee"), and Jamaica.
Making kenkey involves letting the maize ferment before cooking. Therefore, preparation takes a few days in order to let the dough ferment. After fermentation, the kenkey is partially cooked, wrapped in banana leaves, corn husks, or foil, and steamed. There are several versions of kenkey, such as Ga and Fanti kenkey.