Ingredients with Measurements:
- 2 cups of cornmeal
- 1 cup of grated coconut
- 1 teaspoon of salt
- 2 cups of warm water
- Banana leaves or parchment paper for wrapping
Special equipment needed:
- Large mixing bowl
- Steamer or large pot with a steaming basket
Step-by-step instructions:
1. In a large mixing bowl, combine the cornmeal, grated coconut, and salt.
2. Slowly add warm water to the mixture and stir until a thick dough is formed.
3. Knead the dough for about 5 minutes until it is smooth and elastic.
4. Divide the dough into small balls, about the size of a golf ball.
5. Flatten each ball into a disc shape and wrap it tightly with banana leaves or parchment paper.
6. Place the wrapped discs in a steaming basket and steam for about 45 minutes to 1 hour, or until the kenkey is cooked through.
7. Remove from the steamer and let cool for a few minutes before unwrapping.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes to 1 hour
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
This recipe makes about 8-10 servings.
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 30g
Protein: 4g
Fiber: 3g
Substitutions for ingredients:
If you cannot find fresh grated coconut, you can use unsweetened shredded coconut instead.
Variations:
You can add spices like ginger or garlic to the dough for added flavor.
Tips and tricks:
- Make sure to wrap the kenkey tightly to prevent water from seeping in during steaming.
- You can serve the kenkey with a spicy tomato sauce or soup.
Storage instructions:
Store leftover kenkey in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the kenkey in banana leaves or parchment paper and steam for a few minutes until heated through.
Presentation ideas:
Serve the kenkey on a platter lined with banana leaves for an authentic touch.
Garnishes:
Garnish with fresh herbs like cilantro or parsley.
Pairings:
Coconut kenkey pairs well with grilled fish or chicken.
Suggested side dishes:
Serve with a side of steamed vegetables like broccoli or green beans.
Troubleshooting advice:
If the kenkey is too dry, add a little more water to the dough. If it is too wet, add a little more cornmeal.
Food safety advice:
Make sure to wash the banana leaves thoroughly before using them to wrap the kenkey.
Food history:
Kenkey is a traditional Ghanaian dish made from fermented cornmeal. Coconut kenkey is a variation that incorporates grated coconut into the dough.
Flavor profiles:
Coconut kenkey has a slightly sweet and nutty flavor from the coconut.
Serving suggestions:
Serve the kenkey with a side of spicy tomato sauce or soup.
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Region: Ghanaian