Jay Chang (Under Nineteen)/Harald Wu | Beomhan.
#Keykey hunk of meat archive
Creator Chose Not To Use Archive Warnings.You can find Freda on her blog My burnt orange, dedicated to African cuisines.Idolsweat Fandoms: K-pop, SHINee, Stray Kids (Band), M.O.N.T Arena (Korea Band), Holland (Korea Musician), Dawn (Korea Musician), ZEROBASEONE | ZB1 (Korea Band), iKON (Korea Band), ATEEZ (Band), xikers (Band), EXO (Band), NCT (Band), TOMORROW X TOGETHER | TXT (Korea Band), SEVENTEEN (Band), KARD (Band), ENHYPEN (Band), DRIPPIN (Korea Band), CIIPHER (Band) This recipe is validated by our culinary expert in Ghanaian cuisine, Freda Muyambo. In Ghana, kenkey can also replace bread to serve with stews of meat, fish or vegetables. In korkey cuisine, it is generally used as an accompaniment to vegetables such as squash or plantains. Kenkey is also popular in neighboring Ghana countries, such as Côte d’Ivoire, Togo, and western Benin, but it was also exported to Jamaica, where it is called dokono, and Guyana, where it is called konkee. The Fante people do not use dried corn husks to wrap kenkey but rather use plantain leaves. In Accra, there are merchants selling it everywhere. They are then transported to a flour mill where they will be milled and processed into dough. If kenkey is usually prepared from white cornmeal, it can also be made with dried corn kernels that are first soaked in water for several days to soften. Thus prepared, kenkey balls can be stored for a few days in the refrigerator and simply be steamed or placed in a microwave oven, or even frozen to be consumed later. The cooking water can also be consumed separately. The rest of the cooking consists in steaming for an hour and a half. The leaves must be tied together with a string to prevent them from opening under the effect of heat. The kenkey dough can then be divided into portions and these can be rolled into balls and placed in dried corn leaves. The second piece of dough is incorporated until the whole mixture is homogeneous. It is essential to mix it regularly to prevent the dough from sticking to the edges of the pot. The dough can then be divided in two and one of the two pieces will be cooked in a large pot of salt water brought to a boil. The kenkey dough is then covered with a cloth and must ferment for two days in a warm place. Water is gradually added at 100 F, until a smooth and homogeneous dough is obtained. White cornmeal is combined with cornstarch. The preparation of kenkey requires two days of fermentation, the preparation time in the kitchen is also important and therefore requires a little organization, so it is often prepared with the family. Kenkey is so popular in Accra, the capital of Ghana, that there is even a kenkey festival held once a year where you can taste kenkey in various ways with fries, stews and salads. It is also the main fermented food of Ghanaian cuisine. This dish is emblematic of the cuisine of Ghana, it is consumed throughout the year. It can be prepared in advance because it takes a long time to complete. The acidity of kenkey goes very well with fried fish. People also add shito, a sauce made from smoked fish and raw vegetables such as fresh peppers that bring a lot of freshness. Kenkey is often accompanied by fried fish throughout West Africa where fishing is widely practiced and where fish are generally eaten fresh and fried or dried or smoked for better preservation. The Fante tribe who lives in the center of the country calls it dokono. Kenkey is a typical Ghanaian dish made from fermented white corn, which is widely consumed throughout the country by Ga people from southern Ghana.
0 kommentar(er)
