👨‍🍳 作り方

1. 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.

   💡 プロのコツ: Soften plantain leaves by passing them over a low flame or dipping in hot water.
2. 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. 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. 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. 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. 6

   Serve: Unwrap the hot Kenkey and serve alongside the fried fish and a generous portion of shito.