Kenkey (also known as kɔmi, otim, kooboo or dorkunu) is a staple swallow food similar to sourdough dumplings from the Ga and Fante-inhabited regions of West Africa, usually served with pepper crudaiola and fried fish, soup or stew.

[1] Areas where kenkey is eaten include Ghana, eastern Côte d'Ivoire, Togo and western Benin.

In the Caribbean, there are variations of an indigenous dessert of Mesoamerican origin, i.e. sweet tamale, which was adopted by Africans brought to the region during slavery and indentureship.

As such, African influence can be found in the names of the variations like: ducana (in Antigua and Barbuda) , duckunoo, duckanoo (also blue drawers or tie-a-leaf in Jamaica) , doukounou (in Haiti), ducunu/ dukunu (also tamalito in Belize), and dokonon (in French Guiana).

[2] After fermentation, the kenkey is partially cooked, wrapped in banana leaves, corn husks, or foil, and steamed.