Kenkey with Sauce and Fried Fish
Ingredients
- 6 - 8 cup corn
- Agbelima (optional)
Instructions
- In a large container cover the corn with just enough water to dampen all of it. Set it in a warm place, such as a warmed oven or on top of the refrigerator, for 5 days. Fermentation may take longer than two days, especially in cool climates.
- When it is properly fermented, it should have a slightly sour, but not unpleasant aroma, rinse and grind the corn.
- Knead the fermented dough with your hands until it is thoroughly mixed and slightly stiffened. Divide the dough into two equal parts.
- In a large pot, cook one part of the fermented dough. Cook for about ten minutes, stirring constantly and vigorously. Remove from heat. This half of the dough is called the “aflata”.
- Combine the aflata with the remaining uncooked dough. Mix well.
- Divide the aflata-dough mixture into serving-sized pieces. Wrap the pieces tightly in corn husks, or foil. At this point you can put it in the fridge or freezer until you are ready to cook
- Steam the Kom for 30 to 60 mins, depending on their size and thickness. Serve room-temperature.
- Grind 1 onion, 2 tomatoes and green chilies together, grind until smooth, but with a little texture remaining in the sauce. Add Salt to taste
- Season and fry your fish with some garlic, ginger, salt and pepper.
- Serve with Yébésséssi, fried fish, sardine and Yébéssé fionfion
Video
Nutrition
Calories: 400kcal
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