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Ga Kenkey with Shito and Fried Fish
Ga Kenkey is a popular Ghanaian dish made from fermented corn dough, steamed in corn husks until firm. It has a distinct tangy flavor and a dense texture, often served as a side to various stews and sauces. This recipe pairs it with Shito, a spicy Ghanaian black pepper sauce, and crispy fried fish, creating a classic and satisfying meal.
๐ง ์ฌ๋ฃ
- 3 cups Corn dough (fermented)
- 3 cups Water
- 1 tsp Salt
- 8 large Dried corn husks
- 4 medium fillets Tilapia or other fish
- 1.5 cups Vegetable oil
- 3 medium, sliced Onions
- 4 cloves, chopped Garlic cloves
- 5 cm Ginger root
- 2 stalk removed Scotch bonnet peppers
- 2 tbsp Tomato puree
- 0.5 cup Dried fish pieces
- 1 tbsp Chili flakes/powder
- 0.5 cup Ground shrimp
- 1 tsp Ground cloves
- 0.5 tsp (for Shito) Salt
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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
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.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the corn husks are well-covered to prevent the dough from leaking out during steaming. - 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.
๐ก ์ ๋ฌธ๊ฐ ํ: If you don't have a steamer, a large pot with a tight-fitting lid and a rack can be used. - 4
Prepare the Shito: Heat 1.5 cups of vegetable oil in a large, heavy-bottomed saucepan over medium heat. Add sliced onions and sautรฉ until translucent and lightly browned (about 10-15 minutes). Remove onions and set aside.
- 5
In a blender, combine the sautรฉed 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.
๐ก ์ ๋ฌธ๊ฐ ํ: Adjust the amount of scotch bonnet peppers to control the spice level. - 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.
๐ก ์ ๋ฌธ๊ฐ ํ: Constant stirring is crucial to prevent the Shito from burning. - 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
Serve the steamed Ga Kenkey hot with a generous portion of Shito and the fried fish.
๐ก ์ ๋ฌธ๊ฐ ํ
- โAuthentic Ga Kenkey requires fermented corn dough, which can be purchased from African markets or made at home over several days.
- โShito can be stored in an airtight container in the refrigerator for several weeks.
- โFor a different flavor, try Fante Kenkey, which is steamed in different leaves and has a slightly different texture.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve with grilled fish or other proteins.
- Add boiled eggs or avocado as accompaniments.