Ingredients with Measurements:
- 2 cups of cornmeal
- 1 teaspoon of salt
- 2 cups of water
- 1 cup of roasted peanuts
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of tomato paste
- 2 cups of chicken broth
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
Step-by-step instructions:
For the Kenkey:
1. In a large pot, bring 2 cups of water to a boil.
2. In a separate bowl, mix 2 cups of cornmeal and 1 teaspoon of salt.
3. Gradually add the cornmeal mixture to the boiling water, stirring constantly with a wooden spoon.
4. Reduce the heat to low and continue stirring until the mixture becomes a thick dough.
5. Cover the pot and let the dough cook for 30 minutes.
6. After 30 minutes, remove the pot from the heat and let it cool for 10 minutes.
7. Wet your hands with water and form the dough into small balls.
8. Wrap each ball in a clean, damp cloth and place them in a steamer basket.
9. Steam the balls for 30 minutes.
For the Groundnut Soup:
1. In a blender, grind 1 cup of roasted peanuts until they become a fine powder.
2. In a large pot, heat 1 tablespoon of vegetable oil over medium heat.
3. Add 1 chopped onion, 2 minced garlic cloves, and 1 tablespoon of grated ginger to the pot.
4. Cook until the onion is translucent, stirring occasionally.
5. Add 2 cups of chicken broth, 2 tablespoons of tomato paste, and the ground peanuts to the pot.
6. Stir well and bring the mixture to a boil.
7. Reduce the heat to low and let the soup simmer for 15 minutes.
8. Add salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Kenkey: Low heat
- Groundnut Soup: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 50g
- Protein: 20g
Substitutions for ingredients:
- Cornmeal can be substituted with cassava flour or yam flour.
- Chicken broth can be substituted with vegetable broth or water.
- Roasted peanuts can be substituted with peanut butter.
Variations:
- Add chopped vegetables such as carrots, bell peppers, or spinach to the soup.
- Use fish or beef broth instead of chicken broth.
- Add chili powder or hot sauce for a spicy kick.
Tips and tricks:
- Wetting your hands with water when forming the Kenkey balls will prevent the dough from sticking to your hands.
- Use a steamer basket with a lid to prevent the Kenkey from drying out.
- To make the soup creamier, add coconut milk or heavy cream.
Storage instructions:
- Store leftover Kenkey and Groundnut Soup separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Kenkey, steam it for 10 minutes.
- To reheat the Groundnut Soup, heat it in a pot over medium heat until it's hot.
Presentation ideas:
- Serve the Kenkey and Groundnut Soup on separate plates or bowls.
- Garnish the soup with chopped peanuts and fresh herbs such as cilantro or parsley.
Pairings:
- Serve with a side of fried plantains or steamed vegetables.
Suggested side dishes:
- Fried plantains
- Steamed vegetables
- Fried yam
Troubleshooting advice:
- If the Kenkey dough is too dry, add a little bit of water.
- If the soup is too thick, add more chicken broth or water.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Cook the Kenkey and Groundnut Soup thoroughly to avoid foodborne illnesses.
Food history:
- Kenkey with Groundnut Soup is a traditional dish from Ghana, West Africa.
Flavor profiles:
- Kenkey is a slightly sour and savory steamed dough.
- Groundnut Soup is a creamy and nutty soup with a hint of sweetness.
Serving suggestions:
- Serve the Kenkey and Groundnut Soup as a main dish for lunch or dinner.
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Region: Ghanaian