![]() The cooking water can also be consumed separately. The rest of the cooking consists in steaming for an hour and a half. The leaves must be tied together with a string to prevent them from opening under the effect of heat. The kenkey dough can then be divided into portions and these can be rolled into balls and placed in dried corn leaves. ![]() The second piece of dough is incorporated until the whole mixture is homogeneous. It is essential to mix it regularly to prevent the dough from sticking to the edges of the pot. The dough can then be divided in two and one of the two pieces will be cooked in a large pot of salt water brought to a boil. ![]() The kenkey dough is then covered with a cloth and must ferment for two days in a warm place. Water is gradually added at 100 F, until a smooth and homogeneous dough is obtained. White cornmeal is combined with cornstarch. The preparation of kenkey requires two days of fermentation, the preparation time in the kitchen is also important and therefore requires a little organization, so it is often prepared with the family. Kenkey is so popular in Accra, the capital of Ghana, that there is even a kenkey festival held once a year where you can taste kenkey in various ways with fries, stews and salads. It is also the main fermented food of Ghanaian cuisine. This dish is emblematic of the cuisine of Ghana, it is consumed throughout the year. It can be prepared in advance because it takes a long time to complete. The acidity of kenkey goes very well with fried fish. People also add shito, a sauce made from smoked fish and raw vegetables such as fresh peppers that bring a lot of freshness. Kenkey is often accompanied by fried fish throughout West Africa where fishing is widely practiced and where fish are generally eaten fresh and fried or dried or smoked for better preservation. The Fante tribe who lives in the center of the country calls it dokono. However, because the time limit of the quest is 50 minutes, there’s plenty of time to wait for the Ghillie mantle to recharge if it runs out.Ĭollecting the two Lumps of Meat for the Meowscular Chef isn't too challenging, provided you can avoid the monsters in the Rotten Vale.Kenkey is a typical Ghanaian dish made from fermented white corn, which is widely consumed throughout the country by Ga people from southern Ghana. A good strategy is to use the Ghillie mantle to become “invisible” to all monsters, allowing players to quickly carry the item back to the campsite without needing to worry about the monsters.Īnother idea can be to clear out the small monsters before picking up a Lump of Meat and then using the roll ability to dodge any attacks from other creatures. If players drop the meat, it will splatter, and they’ll need to go and pick up another piece. When carrying a Lump of Meat, all nearby enemies (especially small monsters) will immediately become aggressive, attacking the player and knocking the meat out of their hands to the ground. Players will need to pick up the Lump of Meat from the carcass of a raphinos and carry it back to a campsite (campsite 11 is the best option). The Lumps of Meat can only be found in one location, Section 13, in a ringed area separated by vine and sinew. This quest takes place in the Rotten Vale, and although it doesn’t require hunting any monsters, it can still be challenging, especially when trying to carry a breakable item back to a campsite. One of the mid-game canteen quests that the Meowscular Chef will send players on is The Meat of the Matter, a hunter rank 8 or higher optional quest that requires 2 Lumps of Meat be delivered. While mushrooms and eggs are easy enough to find, locating Lumps of Meat can be a bit tricky in Monster Hunter World. The Meowscular Chef isn’t afraid to put players to work finding ingredients to improve the canteen, often requiring hunters to roam around areas in search for the goods.
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