Ingredients with Measurements:
- 2 cups of cornmeal
- 1 teaspoon of salt
- 2 cups of water
- 1 pound of fresh okra
- 1 medium-sized onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large pot with lid
- Wooden spoon
- Cutting board
- Knife
- Skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the cornmeal and salt. Gradually add water while stirring until a smooth dough is formed.
2. Divide the dough into small balls and shape them into oblong pieces.
3. Place the pieces of dough in a large pot and add enough water to cover them. Cover the pot with a lid and let it simmer on low heat for 1 hour.
4. While the kenkey is cooking, wash the okra and cut off the ends. Cut the okra into small pieces and set aside.
5. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant.
6. Add the okra to the skillet and cook until tender, stirring occasionally. Season with salt and pepper to taste.
7. Serve the kenkey with the okra on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Low heat for simmering the kenkey
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 5g
Carbohydrates: 60g
Protein: 7g
Fiber: 8g
Substitutions for ingredients:
- Cornmeal can be substituted with cassava flour or yam flour.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add chopped tomatoes to the okra for a tangy flavor.
- Add smoked fish or shrimp to the okra for a seafood twist.
- Add chopped spinach or kale to the okra for added nutrition.
Tips and tricks:
- Use a wooden spoon to stir the kenkey to prevent it from sticking to the pot.
- Add more water to the pot if needed to prevent the kenkey from drying out.
- Serve the kenkey hot with the okra on the side.
Storage instructions:
Store leftover kenkey and okra in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kenkey in the microwave or on the stovetop with a little water to prevent it from drying out. Reheat the okra in a skillet over low heat.
Presentation ideas:
Serve the kenkey and okra on a large platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Pair with grilled chicken or fish for a complete meal.
Suggested side dishes:
Serve with a side of steamed vegetables or a fresh salad.
Troubleshooting advice:
- If the kenkey is too dry, add more water to the pot and let it simmer for a few more minutes.
- If the okra is too slimy, rinse it under cold water before cooking.
Food safety advice:
- Wash your hands and all cooking utensils before preparing the recipe.
- Cook the kenkey and okra thoroughly to prevent foodborne illness.
Food history:
Kenkey is a popular dish in Ghana and other West African countries. It is made from fermented cornmeal and is often served with a variety of stews and soups.
Flavor profiles:
The kenkey has a slightly sour flavor from the fermentation process, while the okra has a mild, earthy flavor.
Serving suggestions:
Serve the kenkey and okra with a side of hot sauce or chili pepper for added spice.
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Region: Ghanaian