👨‍🍳 作り方

1. 1

   Prepare the Kenkey: Soak corn husks in warm water for at least 30 minutes until pliable. In a saucepan, combine 3 cups of corn dough, 3 cups of water, and 1 tsp salt. Cook over medium heat, stirring constantly, for about 10 minutes until thickened. Remove from heat and stir in the remaining 1 cup of uncooked corn dough until well combined.

2. 2

   Divide the dough into 4 portions. Place each portion onto a softened corn husk, shaping it into a ball. Wrap the dough tightly in the corn husks, folding and tying the top securely.

   💡 プロのコツ: Ensure the corn husks are well-covered to prevent the dough from leaking out during steaming.
3. 3

   Steam the Kenkey: Place the wrapped Kenkey in a steamer basket over boiling water. Cover and steam on high heat for at least 1.5 to 2 hours, ensuring the water does not run dry. The Kenkey should be firm and cooked through.

   💡 プロのコツ: If you don't have a steamer, a large pot with a tight-fitting lid and a rack can be used.
4. 4

   Prepare the Shito: Heat 1.5 cups of vegetable oil in a large, heavy-bottomed saucepan over medium heat. Add sliced onions and sauté until translucent and lightly browned (about 10-15 minutes). Remove onions and set aside.

5. 5

   In a blender, combine the sautéed onions, garlic, ginger, scotch bonnet peppers, tomato puree, dried fish pieces, chili flakes, ground shrimp, and ground cloves. Add about 1/4 cup of water if needed to blend into a paste.

   💡 プロのコツ: Adjust the amount of scotch bonnet peppers to control the spice level.
6. 6

   Pour the blended mixture into the saucepan with the remaining oil. Add 0.5 tsp salt. Cook on low heat for at least 1 hour, stirring frequently, until the sauce darkens to a deep brown and the oil separates. Add more oil if the sauce becomes too dry.

   💡 プロのコツ: Constant stirring is crucial to prevent the Shito from burning.
7. 7

   Prepare the Fried Fish: Season the fish fillets with salt. Heat about 1/2 cup of vegetable oil in a frying pan over medium-high heat. Fry the fish fillets until golden brown and cooked through on both sides.

8. 8

   Serve the steamed Ga Kenkey hot with a generous portion of Shito and the fried fish.