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Kenkey with Fried Fish and Shito
A popular street food and staple, Kenkey is fermented maize dough steamed in plantain leaves, served with spicy shito (a chili-based sauce) and fried fish.
🧂 Ainekset
- 1 kg Maize dough (prepared or homemade)
- 8-10 pieces Plantain leaves (or corn husks)
- 4 medium Tilapia or other firm white fish
- 1 cup Vegetable oil(for frying fish and shito)
- 2 medium Onions(chopped)
- 3 medium Tomatoes(chopped)
- 1 inch piece Ginger(grated)
- 4 cloves Garlic(minced)
- 2 tbsp Dried shrimp or crayfish(ground)
- 3-5 pieces Dried chili peppers(or to taste, seeds removed if desired)
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Prepare the Kenkey: Divide the maize dough into 4 equal portions. Shape each portion into a ball. Wrap each ball tightly in softened plantain leaves (or corn husks), ensuring it's well-sealed to prevent water from entering during cooking.
💡 Ammattilaisvinkit: Soften plantain leaves by passing them over a low flame or dipping in hot water. - 2
Steam the Kenkey: Place the wrapped Kenkey in a large pot with enough water to cover about halfway. Bring to a boil, then reduce heat and simmer for about 1 hour and 30 minutes, or until the dough is firm and cooked through. Add more hot water if needed.
⏱️ 1 hour 30 minutes - 3
Prepare the fish: Season the fish with salt and pepper. Heat about 1/2 cup of vegetable oil in a frying pan over medium-high heat. Fry the fish until golden brown and cooked through on both sides. Set aside.
⏱️ 10-15 minutes - 4
Make the Shito: In the same pan (or a clean one), add the remaining vegetable oil. Sauté the chopped onions until softened. Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
⏱️ 5 minutes - 5
Add the chopped tomatoes and cook until they break down. Stir in the ground dried shrimp/crayfish and crushed dried chili peppers. Cook for about 10-15 minutes, stirring frequently, until the sauce thickens and the oil separates. Season with salt to taste.
⏱️ 15-20 minutes - 6
Serve: Unwrap the hot Kenkey and serve alongside the fried fish and a generous portion of shito.
💡 Ammattilaisvinkit
- ✓The longer the Kenkey steams, the firmer it will be.
- ✓Adjust chili peppers in shito to your spice preference.
- ✓If plantain leaves are unavailable, corn husks can be used, but may impart a slightly different flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Serve with boiled eggs instead of or in addition to fish.
- Add a squeeze of lime or lemon juice to the shito for brightness.