Hello sweet team, welcome back to my channel, this is sweet Adjeley. Happy new year and happy world kenkey day. Although am not feeling too well I could not let this pass me by. So am here to share with you on my kenkey recipe. So, if you want to know how I got the kenkey nice and mushy like this do not go anywhere.
Let us get started. I have my corn mill right here, no cassava dough in here, I just want to show you this other type of husk. So, there are two types of husk, now am going to use this type then in the near future I will show you how to use this other type.
Next am going to wash my husk very well because I don’t know who handled it. And am going to eat it this so it has to be nice and clean. And then we are going to soak it to get it nice and soft.
Now the ratio to making kenkey is three equal part of corn mill. Now we are going to use one part to make the ‘aflata’ which is the banku part of making the kenkey and I will add three cups of water and mix it very nicely, because I want it to be very nice and soft and then you add your salt. Make sure its good salt because you cannot add salt after this is done, when you are doing your kenkey you don’t want to add salt because its going to melt it. And I just added one more cup of water because my ‘aflata’ wasn’t soft enough for my liking, and it cooks very fast because it is very soft. And make sure you have no lumps, because nobody likes kenkey with lumps.
So next we put in a bowl and we spread it out into the bowl nicely and we add our raw dough to the cooked dough. This is what is going to create kenkey, because banku is not sour but kenkey is. So, this is where the sourness comes in. Now if you use the right ratio you are going to get that nice and mushy kenkey, if the ‘aflata’ is more than the raw corn mill your kenkey is not going to be as nice and mushy as you like.
Now we are going to work it like almost like working a dough for bread to create that sort of gluten to give you that stretchy feel when you eat the kenkey. So, mix it well, then we push it all to one side.
Next, we need some water, our husk is now nice and soft and we are going to make equal balls, or at least try to, or we make a ball and put it in the space that I have left right there. Alright, so if you follow this ratio your kenkey is going to come out nice and stretchy. When you make your balls don’t use all the dough leave some for the little patches that we are going to be making.
Next we take our husk and we put our ball into the husk, wrap it up very nicely and then we take another husk and cover the top part with it. Once we cover that part we want to hold it together. Holding the bottom top, and the top, top and then we twist and twist, turn our hand over and we twist and push, twist and push, until it’s nice, and we make our little hole right there and we put our excess right there and cover it up. And then we make this like almost a "g-like" shape. Our kenkey is on the way.
And next, at times you will run into a little problem and I just wanted to show you guys what am talking about. If your husk turn to be a little big, it must cover the bottom but you still need to close this gap, but it wont stick with just the husk alone. But you just want to put some of the dough right there. This way when you put the husk there is going to stick almost like a glue, your kenkey is not going to open up in the cooking process or in the handling process, and again you twist and you push the excess husk into the belly, cover it up and if excess comes from the inside take it up and add it to the belly and we are done.
Next we are going to cradle the bottom of our pot with some husk. Then we put our kenkey nicely in there, the husk is there so when it burns you can still take your kenkey out. Now once on the fire we add the water almost to the top, you don’t want to fill it up to the rim because it will boil over. And we cover it up with plastic bags and we let it cook. My grandma used to make kenkey, they called my house ‘kenkey house’ so we often eat kenkey. You will check it in between times and as you can see its still firm, so it’s not done. This am going to be cooking for about 3 to 2 hours and you keep checking and adding water as needed. And I kept adding hot water. At this point you see its done, and its nice and soft right now. And when you are checking make sure you have cold water that you put your hand in so that you don’t burn yourself. Just look how beautiful and how nice and soft this kenkey is, and you don’t leave it in the pot in that liquid gold ‘otishi nu’.
That’s what I need right now to cure this bad flu that do not want to go away, and here we have it. I don’t want it to dry up, so I will put in this bag that they use to do when I was younger. So am going to pour myself the ‘otishi nu’, I need this. And here is our kenkey, I let it cool down because obviously if I break it up when it was hot it would be soft. But its cool and guys you can see how nice and stretchy it is, try this recipe and the ratio I showed you and you will not regret it. Happy new year to all my lovely subscribers, I love you all so much. Thank you for all the love and support. And to the sweet team you all know I love you. Until I see you in my next video stay safe, keep loving each other and remember that the love of family is life’s greatest blessing.
In The Kitchen With My Kids and more. There is nothing I love ❤️ more than to watch other people enjoy my food most of all to be approved by my kids. Attending TEMASCO I took home economics and later attended the New York Restaurant School, But my creative channel is not just about food but much much more please…Read More