Kenkey with Sauce and Fried Fish

🧂 Ingredients

• 6 - 8 cup corn
• Agbelima

  (optional)

Instructions

• 1 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.
• 2 When it is properly fermented, it should have a slightly sour, but not
  unpleasant aroma, rinse and grind the corn.
• 3 Knead the fermented dough with your hands until it is thoroughly mixed and
  slightly stiffened. Divide the dough into two equal parts.
• 4 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”.
• 5 Combine the aflata with the remaining uncooked dough. Mix well.
• 6 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
• 7 Steam the Kom for 30 to 60 mins, depending on their size and thickness. Serve
  room-temperature.
• 8 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
• 9 Season and fry your fish with some garlic, ginger, salt and pepper.
• 10 Serve with Yébésséssi, fried fish, sardine and Yébéssé fionfion

Nutrition Info