Ingredients with Measurements:
- 2 cups of cornmeal
- 2 cups of water
- 1 teaspoon of salt
- 2 medium-sized tilapia fish
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 cup of vegetable oil
- Salt to taste
Special equipment needed:
- Large pot with lid
- Large frying pan
- Slotted spoon
- Kitchen thermometer
Step-by-step instructions:
1. In a large bowl, mix the cornmeal, water, and salt until it forms a smooth dough.
2. Cover the bowl with a clean cloth and let it sit for 30 minutes.
3. After 30 minutes, knead the dough for 5 minutes until it becomes smooth.
4. Divide the dough into small balls and shape them into oblong shapes.
5. Place the kenkey in a large pot with enough water to cover them.
6. Cover the pot with a lid and let it boil for 45 minutes.
7. While the kenkey is cooking, prepare the tilapia.
8. Mix the black pepper, paprika, garlic powder, and onion powder in a small bowl.
9. Rub the spice mixture on both sides of the tilapia.
10. Heat the vegetable oil in a large frying pan over medium-high heat.
11. When the oil is hot, carefully place the tilapia in the pan.
12. Fry the tilapia for 5-7 minutes on each side or until golden brown and cooked through.
13. Use a slotted spoon to remove the tilapia from the pan and place it on a paper towel to drain excess oil.
14. Season the tilapia with salt to taste.
15. Serve the kenkey with the fried tilapia.
- Time:
Preparation time: 40 minutes
- Cooking time: 45 minutes for kenkey, 10-14 minutes for tilapia
Temperature:
- Boil kenkey in water at high heat until it reaches 212°F (100°C).
- Fry tilapia in oil at medium-high heat until it reaches 350°F (175°C).
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 25g
- Carbohydrates: 50g
- Protein: 25g
Substitutions for ingredients:
- Cornmeal can be substituted with cassava flour or yam flour.
- Tilapia can be substituted with any white fish.
Variations:
- Add chopped onions and peppers to the kenkey dough for added flavor.
- Serve with a side of hot pepper sauce or shito (Ghanaian black pepper sauce).
Tips and tricks:
- Use a kitchen thermometer to ensure the oil is at the right temperature before frying the tilapia.
- Wet your hands with cold water when shaping the kenkey to prevent sticking.
Storage instructions:
- Store leftover kenkey and tilapia in separate 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 tilapia, place it in a preheated oven at 350°F (175°C) for 5-7 minutes.
Presentation ideas:
- Serve the kenkey and tilapia on a large platter with sliced lemons and fresh herbs.
Garnishes:
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a side of jollof rice or fried plantains.
Suggested side dishes:
- Jollof rice
- Fried plantains
- Coleslaw
Troubleshooting advice:
- If the kenkey is too hard, it may need to cook for a longer time.
- If the tilapia is not crispy, the oil may not be hot enough.
Food safety advice:
- Use a kitchen thermometer to ensure the tilapia is cooked to an internal temperature of 145°F (63°C).
- Wash your hands and all equipment thoroughly before and after handling raw fish.
Food history:
- Kenkey is a staple food in Ghana and other West African countries.
- Tilapia is a popular fish in Ghana and is often served fried or grilled.
Flavor profiles:
- Kenkey has a slightly sour taste and a chewy texture.
- Tilapia has a mild, sweet flavor and a firm, flaky texture.
Serving suggestions:
- Serve with a cold beer or a glass of chilled white wine.
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Region: Ghanaian