Ingredients with Measurements:
- 2 cups of cornmeal
- 1 cup of grated coconut
- 1 teaspoon of salt
- 2 cups of water
- 4 pieces of tilapia fish
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 1 cup of vegetable oil
Special equipment needed:
- Kenkey pot or steamer
- Frying pan
Step-by-step instructions:
1. In a large bowl, mix the cornmeal, grated coconut, and salt together.
2. Gradually add water to the mixture and knead until it forms a smooth dough.
3. Divide the dough into small balls and wrap them in banana leaves or foil.
4. Place the wrapped balls in a Kenkey pot or steamer and steam for 45 minutes.
5. While the Kenkey is steaming, season the tilapia fish with paprika, garlic powder, onion powder, and salt.
6. Heat the vegetable oil in a frying pan and fry the tilapia fish until golden brown.
7. Once the Kenkey is done steaming, unwrap the balls and serve with the fried tilapia fish.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Steaming temperature: 100°C
- Frying temperature: 180°C
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 600
- Fat: 30g
- Carbohydrates: 60g
- Protein: 25g
Substitutions for ingredients:
- Instead of tilapia fish, you can use any other type of fish.
- Instead of vegetable oil, you can use any other type of oil.
Variations:
- You can add chopped onions and peppers to the Kenkey dough for added flavor.
- You can also add coconut milk to the Kenkey dough for a creamier texture.
Tips and tricks:
- Make sure the Kenkey dough is well kneaded to avoid lumps.
- Use fresh fish for the best flavor.
- Fry the fish in batches to avoid overcrowding the pan.
Storage instructions:
- Store any leftover Kenkey and fish in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Kenkey, wrap it in foil and steam for 10-15 minutes.
- To reheat the fish, place it in a preheated oven at 180°C for 10-15 minutes.
Presentation ideas:
- Serve the Kenkey and fish on a platter with sliced lemons and fresh herbs.
Garnishes:
- Garnish the dish with chopped cilantro or parsley.
Pairings:
- Serve with a side of hot pepper sauce or shito (Ghanaian pepper sauce).
Suggested side dishes:
- Fried plantains
- Jollof rice
- Fried yam
Troubleshooting advice:
- If the Kenkey dough is too dry, add more water.
- If the Kenkey dough is too wet, add more cornmeal.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 63°C to avoid foodborne illness.
Food history:
- Kenkey is a traditional Ghanaian dish made from fermented cornmeal.
Flavor profiles:
- The Kenkey has a slightly sour taste from the fermentation process, while the fish is savory and slightly spicy.
Serving suggestions:
- Serve this dish as a main course for lunch or dinner.
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Region: Ghanaian