Ingredients with Measurements:
- 2 cups of cornmeal
- 2 cups of water
- 1 teaspoon of salt
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 tablespoons of vegetable oil
- 1 tablespoon of tomato paste
- 1 teaspoon of ginger, grated
- 1 teaspoon of garlic, minced
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of salt
- 1 cup of water
- 1 pound of chicken, cut into pieces
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 tablespoon of fresh parsley, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
- Steamer basket
Step-by-step instructions:
1. In a mixing bowl, combine the cornmeal, water, and salt. Mix well until a dough forms.
2. Divide the dough into small balls and shape them into cylinders.
3. Place the cylinders in a steamer basket and steam for 30 minutes.
4. In a large pot, heat the vegetable oil over medium heat.
5. Add the onions, tomatoes, ginger, and garlic. Cook until the vegetables are soft.
6. Add the tomato paste, paprika, cumin, coriander, and salt. Mix well.
7. Add the chicken and cook until browned on all sides.
8. Add the green and red bell peppers and cook for 5 minutes.
9. Add the water and bring to a boil.
10. Reduce the heat and simmer for 30 minutes.
11. Serve the kenkey with the stew on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Steaming temperature: 212°F
- Stewing temperature: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Cornmeal can be substituted with cassava flour or yam flour.
- Chicken can be substituted with beef or fish.
Variations:
- Add hot peppers for a spicier stew.
- Add okra or spinach for a vegetable stew.
Tips and tricks:
- Use a wooden spoon to mix the cornmeal dough to prevent it from sticking to your hands.
- Add more water to the stew if it becomes too thick.
Storage instructions:
- Store the leftover kenkey and stew separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kenkey by steaming it again for 10 minutes.
- Reheat the stew in a pot over medium heat until hot.
Presentation ideas:
- Serve the kenkey and stew in separate bowls.
- Garnish with fresh parsley.
Pairings:
- Serve with a side of fried plantains.
Suggested side dishes:
- Fried plantains
- Jollof rice
Troubleshooting advice:
- If the cornmeal dough is too dry, add more water.
- If the stew is too thin, add more tomato paste.
Food safety advice:
- Cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Kenkey is a staple food in Ghana and other West African countries.
Flavor profiles:
- The kenkey has a slightly sour taste and a chewy texture.
- The stew is savory and slightly spicy.
Serving suggestions:
- Serve hot with a side of fried plantains and a cold drink.
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Region: Ghanaian