is fermented corn dough, wrapped in corn originating from the Ga who call it komi or Ga kenkey. Another variety originating from the Fanti people is Fante dokono or Fanti kenkey which is wrapped with plantain leaves that give it a different texture, flavour and colour as compared to the Ga kenkey. Both are boiled for long periods into consistent solid balls. Tuo zaafi is a millet, sorghum or maize dish originating from Northern Ghana. Fonfom is a maize dish popular in south-western Ghana. Abolo-prepared by steaming corn dough and sugar mixture is a delicacy among the Ewes. It is eaten with various soups or sauces. Yoroyoro is widely eaten across Dagbon and many parts of Northern Ghana. It is made by boiling maize till it is softened. The food is eaten with pepper and onions. Foods made with rice Waakye—a dish of rice and beans with a purple-brown color. The color comes from the indigenous grass Sorghum bicolor. This side dish bears striking similarities to West Indian rice and peas. The rice is cooked and steamed with an indigenous leaf, coconut and a pulse such as black-eyed peas or kidney beans. Omo Tuo/Rice ball—sticky mashed rice, normally eaten with groundnut soup. Plain rice—boiled rice accompanies many of the variety of red stews. Jollof rice—rice cooked in a stew consisting of stock, tomatoes, spices, and meat boiled together. This dish originated from the Djolof traders from Senegal who settled in the Zongos before the colonial period. Adapted for local Ghanaian tastes, it is typically eaten with goat, lamb, chicken or beef that has been stewed, roasted or grilled. Fried rice—Chinese-style fried rice adapted to Ghanaian tastes. Angwa moo—also referred to as "oiled rice". This is unlike fried rice which you cook the rice before frying. Oiled rice is cooked by first onion-frying the oil, then adding water after the onions have browned, giving the rice a different fragrance. The rice is then cooked in the water-oil mixture, to give the rice an oily feel when ready. It may be cooked with vegetables or minced meat, added to taste. It is mostly served with earthenware-ground pepper, with either tinned sardines or fried eggs complementing it. Ngwo moo (palm rice)—an alternative to the oiled rice, cooked with palm oil instead of cooking oil. The taste is determined by the type of palm oil used. Foods made with cassava Kokonte or abete—from dried