Ghanaian Kenkey with Fresh Fish Stew Recipe
Ingredients for Fresh Fish Stew
450 g fresh fish (any firm white fish)
3 hot chilies (e.g. Scotch Bonnet) pounded to a paste
2 tbsp. tomato puree
3 tbsp. ground, dried, shrimp
2 medium onions, finely sliced
4 fresh tomatoes, chopped and pounded to a paste
6 tbsp. Kpakpo Shito
300 ml water
150 ml red palm oil
One garlic clove pounded to a paste
1 tbsp. freshly-grated ginger salt, to taste
Right off the bat, clean the fish, eliminate the gills, and cut into steaks. Then, at that point, wash the tissue with lime, lemon, or vinegar.
Also, wash in water and marinate in garlic, ginger, chilies, and salt. Put away for 30 minutes
Thirdly, heat a little oil in a dish and fry the onions and tomatoes for a couple of moments or until clear. From that point onward, add the ground shrimps and tomatoes puree and permit stewing for around 10 minutes, or until cooked.
Finally, add water and the marinated fish and stew tenderly for around 25 minutes, or until the fish is cooked. Serve Kenkey
Kenkey (also known as Dokonu or Komi) is one of the staple foods consumed in Ghana.
2 kg maize flour (for example corn flour or cornmeal), white cornmeal is mostly preferred
First and foremost, to get ready Kenkey without any preparation, the maize flour initially must be matured.
It's then, at that point, blended in with barely enough warm water to wet it prior to being permitted to mature (covered with a perfect material) for a few days to frame maize batter.
From that point onward, it will have a marginally harsh smell when appropriately matured.
Then, at that point, the resultant batter is massaged with the hands until it is entirely blended and has solidified marginally.
Offer into two equivalent partitions and spot in an enormous pot alongside 250 ml water where it's to some extent cooked for around 10 minutes, mixing continually and overwhelmingly (so, all things considered it is called aflata).
Presently, add the uncooked portion of the batter and blended in well. The batter blend is isolated and formed into serving-sized pieces prior to being wrapped firmly in corn husks, banana leaves, oil verification paper, or foil.
From that point onward, the wrapped mixture is then positioned on a wire rack over a pot of bubbling water and steamed for around 1-3 hours.
Ultimately, the last batter balls are the kenkey and are presented with a sauce (normally a hot sauce) for instance Palaver Sauce or any meat or new fish dish.
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