Ingredients with Measurements:
- 2 cups of cornmeal
- 2 cups of water
- 1 teaspoon of salt
- 1 pound of fresh fish fillets
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of paprika
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 tablespoon of lemon juice
- 1 tablespoon of chopped parsley
Special equipment needed:
- Large pot with lid
- Steaming basket
Step-by-step instructions:
1. In a large bowl, mix the cornmeal, water, and salt until well combined. Cover the bowl with a clean cloth and let it rest for 30 minutes.
2. After 30 minutes, knead the dough for 5 minutes until it becomes smooth and elastic.
3. Divide the dough into small balls, about the size of a golf ball.
4. Place the balls in a steaming basket and steam for 30-40 minutes until the kenkey is cooked through.
5. While the kenkey is steaming, prepare the fish. Season the fish fillets with paprika, black pepper, and salt.
6. In a large frying pan, heat the vegetable oil over medium-high heat.
7. Add the chopped onion and garlic to the pan and sauté for 2-3 minutes until the onion is translucent.
8. Add the seasoned fish fillets to the pan and cook for 5-7 minutes on each side until the fish is cooked through.
9. Once the fish is cooked, remove it from the pan and add the lemon juice and chopped parsley to the pan. Stir well to combine.
10. To serve, place a kenkey ball on a plate and top it with a fish fillet. Spoon the lemon and parsley sauce over the fish.
Time:
Preparation time: 40 minutes
Cooking time: 40 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Frying temperature: 350°F (175°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 12g
Protein: 25g
Carbohydrates: 63g
Fiber: 5g
Sugar: 2g
Sodium: 700mg
Substitutions for ingredients:
- Instead of fresh fish fillets, you can use canned fish or shrimp.
- Instead of lemon juice, you can use lime juice or vinegar.
- Instead of parsley, you can use cilantro or basil.
Variations:
- You can add vegetables such as bell peppers, tomatoes, or carrots to the fish sauce.
- You can add spices such as cumin, coriander, or turmeric to the fish sauce.
- You can serve the kenkey with a spicy pepper sauce or salsa.
Tips and tricks:
- Make sure the dough is well kneaded to avoid lumps in the kenkey.
- You can wrap the kenkey balls in banana leaves before steaming for added flavor.
- You can use any type of fish you prefer for this recipe.
Storage instructions:
- Store leftover kenkey and fish separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kenkey, wrap it in a damp paper towel and microwave for 30 seconds to 1 minute.
- To reheat the fish, place it in a frying pan over medium heat and cook for 2-3 minutes on each side until heated through.
Presentation ideas:
- Serve the kenkey and fish on a bed of lettuce or other greens.
- Garnish with sliced lemon or lime wedges.
Garnishes:
- Sliced lemon or lime wedges
- Chopped fresh herbs such as parsley, cilantro, or basil
Pairings:
- Serve with a cold beer or a glass of white wine.
- Serve with a side of coleslaw or potato salad.
Suggested side dishes:
- Coleslaw
- Potato salad
- Grilled vegetables
Troubleshooting advice:
- If the kenkey is too dry, add a little more water to the dough.
- If the fish is sticking to the pan, add a little more oil to the pan.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Wash your hands and all cooking surfaces and utensils thoroughly before and after handling raw fish.
Food history:
- Kenkey is a traditional Ghanaian dish made from fermented cornmeal.
- Fish is a staple food in many coastal regions of Africa.
Flavor profiles:
- Kenkey has a slightly sour flavor from the fermentation process.
- The fish is seasoned with paprika, black pepper, and lemon juice for a tangy and slightly spicy flavor.
Serving suggestions:
- Serve the kenkey and fish hot with the lemon and parsley sauce spooned over the top.
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Region: Ghanaian