Ingredients with Measurements:
- 2 cups of cornmeal
- 1 teaspoon of salt
- 2 cups of water
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 tablespoon of butter
Special equipment needed:
- Large pot
- Mixing bowl
- Steaming basket
Step-by-step instructions:
1. In a mixing bowl, combine the cornmeal, salt, and water. Mix until well combined and let it sit for 10 minutes.
2. After 10 minutes, knead the mixture until it forms a smooth dough.
3. Divide the dough into small balls and flatten them into discs.
4. Place the discs in a steaming basket and steam for 30 minutes.
5. While the kenkey is steaming, heat the olive oil in a large pot over medium heat.
6. Add the chopped onion and minced garlic and cook until softened.
7. Add the shrimp, paprika, cumin, dried thyme, salt, and pepper. Cook until the shrimp is pink and cooked through.
8. Add the butter and stir until melted.
9. Serve the kenkey with the shrimp on top.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 10g
Protein: 25g
Carbohydrates: 70g
Fiber: 6g
Sugar: 2g
Substitutions for ingredients:
- Cornmeal can be substituted with cassava flour or yam flour.
- Shrimp can be substituted with any other seafood or protein of your choice.
Variations:
- Add chopped vegetables like bell peppers or tomatoes to the shrimp mixture.
- Add hot sauce or chili flakes for a spicier dish.
Tips and tricks:
- Make sure to knead the dough well to avoid lumps.
- Use a fork to poke holes in the kenkey before steaming to allow steam to penetrate the dough.
Storage instructions:
Store leftover kenkey and shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kenkey and shrimp in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kenkey and shrimp on a large platter with fresh herbs like cilantro or parsley.
Garnishes:
Garnish with sliced green onions or chopped peanuts.
Pairings:
Pair with a cold beer or a refreshing glass of lemonade.
Suggested side dishes:
Serve with a side of coleslaw or a simple green salad.
Troubleshooting advice:
- If the kenkey is too dry, add more water to the dough.
- If the shrimp is overcooked, reduce the cooking time or heat.
Food safety advice:
Make sure to cook the shrimp to an internal temperature of 145°F to avoid foodborne illness.
Food history:
Kenkey is a traditional Ghanaian dish made from fermented cornmeal. It is a staple food in many West African countries.
Flavor profiles:
The kenkey has a slightly sour taste from the fermentation process, while the shrimp is savory and slightly spicy.
Serving suggestions:
Serve the kenkey and shrimp as a main dish for lunch or dinner.
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Region: Ghanaian