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Fish braai and Kenkey

December 12, 2012

A taste from Ghana

Then there was the tender meat braai which apparently is marinated in a rich blend of spices and onions. The same method is used to braai fish and it comes out so nicely done and tender that it just falls off the bones. A very interesting dish called Kenkey was also a favorite.

Made from fermented maize meal, this dish is prepared by prepared by boiling balls of mixed portions of fermented cooked maize meal and raw maize dough wrapped in cornhusk.

 It is their version of ting and it is best enjoyed when eaten using one’s hand and not fancy cutlery. That said, Kutlwano Magazine got some DIY recipes that do not need you to be Ghanaian to try out.

 

KENKEY

Fermented maize meal traditionally prepared by boiling balls of mixed portions of fermented cooked maize meal and raw maize dough wrapped in cornhusk. Another type called FANTI KENKEY, which is popular in the central and western regions of Ghana, is similarly prepared but wrapped in leaves cut from the plantain/banana tree.

These are able to keep for a few days to a week. Can also be taken as pulp similar to oatmeal or holicks. Apraprasa/Akplidzi: This preparation from roasted cornmeal. It is cooked using palm-nut soup as a basic ingredient. This is usually garnished with gravy, crabs or eggs.

 

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