Kenkey is a traditional Ghanaian dish, mainly made from fermented corn dough, and it's a staple food in many parts of the country. This dish is a great source of probiotics due to the fermentation process used in its preparation, making it not only delicious but also good for your health. Shaped into balls or ovals and wrapped in corn husks, Kenkey is typically served with hot sauce, fish, or any other protein of your choice. In this recipe, you'll learn how to prepare your very own Kenkey right at home. The process involves mixing corn dough, cooking it to form a thick mixture, shaping it, wrapping it in corn husks, and finally boiling it to perfection. It's a simple yet rewarding process, and the end product is a flavorful and nutritious meal that's well worth the effort. Enjoy the culinary journey!
Sinanglaw is a savory and slightly bitter soup dish popular in the Ilocano region of the Philippines. It's made predominantly from beef innards such as tripe, liver, and kidney, along with other ingredients like beef bone, string beans, and green chili pepper which all contribute to its distinct, hearty flavor. The dish also includes a papaitan mix, which gives it its characteristic bitterness. This recipe for Sinanglaw is fairly simple to follow and requires minimal prep work. You'll start by prepping and browning your beef innards, adding in your other ingredients, and allowing everything to simmer together. The result is a comforting, hearty soup that's perfect for any time of day.
