Kenkey
| Kenkey | |
|---|---|
stuffed pasta (en)  | |
 | |
| Kayan haɗi | masara |
| Tarihi | |
| Asali | Ghana |
Kenkey (wanda kuma aka sani da kɔmi, otim, kooboo ko dorkunu) babban kayan abinci ne mai kama da ƙura mai tsami daga yankin Ga da Fante na Yammacin Afirka, galibi ana ba da shi da miya barkono da soyayyen kifi ko miya, stew.
Siffantarwa[gyara sashe | gyara masomin]
Ana samar da Kenkey ta hanyar narka masara cikin ruwa na kusan kwana biyu, kafin a niƙa su sannan a niƙa su a cikin kullu. An ba da izinin yin burodi na 'yan kwanaki, kafin a dafa wani sashi na kullu sannan a gauraya shi da kullu wanda ba a dafa ba.[1]
Bambance -bambancen[gyara sashe | gyara masomin]
Yankunan da ake cin kenkey sune Ghana, gabashin Côte d'Ivoire, Togo, yammacin Benin, Guyana, da Jamaica. Galibi ana yin sa ne daga masara, kamar sadza da ugali. An fi sani da kɔmi ta Gas ko dokono ta Akans a Ghana. Hakanan an san shi a cikin Jamaica a matsayin dokunoo, dokono, dokunu, shuɗi mai launin shuɗi, da ƙulli. A Meksiko, akwai sigar da ake kira "Tamale". Hakanan ana iya samun Kenkey a wani yanki na Arewacin Ghana da ake kira "Tamale". A Guyana, ana kiranta konkee.[2] A Trinidad ana kiranta "paime" (wanda ake kira biya-ni) kuma ya bambanta da cewa bai ƙunshi plantain ba amma yana iya haɗawa da kabewa da kwakwa. A cikin abincin Caribbean, an yi shi da masara, plantain, koren ayaba, dankalin turawa mai daɗi (sigar Asante da Jamaican, wacce ta fito daga sigar Asante) ko rogo, an nannade cikin ganyen ayaba. Abincin ya samo asali ne daga al'adun dafa abinci na Afirka.[3][4]
Ba kamar ugali ba, yin kenkey ya haɗa da barin masara ta yi nishi kafin girki. Sabili da haka, shirye -shiryen yana ɗaukar 'yan kwanaki don barin kullu ya yi taushi. An gauraya abincin masara da masarar masara kuma ana ƙara ruwa har sai an sami santsi mai ɗaci. An rufe shi kuma an bar shi a wuri mai ɗumi don ƙoshin da za a yi.[2] Bayan an shayar da nono, an ɗan dafa kek ɗin, an nannade shi a cikin ganyen ayaba, huɗun masara, ko foil, da tururi.[5] Akwai nau'ikan juzu'i da yawa, kamar Ga da Fante kenkey. Ga kenkey yafi kowa a yawancin sassan Ghana.
Ice kenkey kayan zaki ne da aka yi daga kekey da aka cakuda da ruwa, sukari, madarar gari, da kankara.[1]
Manazarta[gyara sashe | gyara masomin]
- ↑ 1.0 1.1 Atter, Amy; Ofori, Hayford; Anyebuno, George Anabila; Amoo-Gyasi, Michael; Amoa-Awua, Wisdom Kofi (2015). "Safety of a street vended traditional maize beverage, ice-kenkey, in Ghana". Food Control. 55: 200–205. doi:10.1016/j.foodcont.2015.02.043.
- ↑ 2.0 2.1 "Ghana: Kenkey". 196 flavors (in Turanci). 2019-06-21. Retrieved 2020-06-04.
- ↑ Jamaican Cooking: 140 Roadside and Homestyle Recipes.
- ↑ "Regional Dishes". touringghana. Archived from the original on 10 August 2013. Retrieved 9 August 2013.
- ↑ "KENKEY". Ghanaweb. Retrieved 9 August 2013.
Hanyoyin waje[gyara sashe | gyara masomin]
- Phil Bartle, "Kwasi Bruni; Corn and the Europeans"[permanent dead link], VCN.org.
- "West Africa Recipe - Cooking Kenkey" Archived 2012-03-06 at the Wayback Machine. West Africa Secondary School, Accra, Ghana. PBS Kids.
- "Questions and Answers > Food products > What is kenkey and how is it made?". Food-info.net. Wageningen University, The Netherlands.
- Fran Osseo-Asare (March 28, 2007). "Ghana-style Kenkey". Betumi.com.
- "Studies on kenkey : a food product made from corn in Ghana"
- "Paime: a traditional dessert" Archived 2015-12-08 at the Wayback Machine, Daily Express (Trinidad & Tobago), 3 September 2010.
- Acceleration of the fermentation of kenkey, an indigenous fermented maize food of Ghana.[1]
- Microbiological and Aromatic Characteristics of Fermented Maize Doughs for Kenkey Production in Ghana.[2]
- Nutrient Content and Survival of Selected Pathogenic Bacteria in Kenkey Used as a Weaning Food in Ghana.[3]
- ↑ Nout, M. J. R.; Kok, B.; Vela, E.; Nche, P. F.; Rombouts, F. M. (1995-01-01). "Acceleration of the fermentation of kenkey, an indigenous fermented maize food of Ghana". Food Research International (in Turanci). 28 (6): 599–604. doi:10.1016/0963-9969(95)00059-3. ISSN 0963-9969.
- ↑ M, Halm; A, Lillie; Ak, Sørensen; M, Jakobsen (July 1993). "Microbiological and Aromatic Characteristics of Fermented Maize Doughs for Kenkey Production in Ghana". International journal of food microbiology (in Turanci). PMID 8398627. Retrieved 2020-06-06.
- ↑ A, Annan-Prah; Ja, Agyeman (1997-04-30). "Nutrient Content and Survival of Selected Pathogenic Bacteria in Kenkey Used as a Weaning Food in Ghana". Acta tropica (in Turanci). PMID 9140512. Retrieved 2020-06-06.