Spicy Malty Tagine with Kenyan Kenkey
A fusion dish that combines the warmth of Kenyan spices with the rich flavors of a traditional tagine, served with a side of crispy malty croutons.
Ingredients
- ●1 cup, shredded molten cheesefor serving
- ●2 cups kenyan cornmealfor croutons
- ●2 tsp kenyan spicesground cumin, coriander, and cayenne pepper
- ●1 cup malty beerfor braising liquid
- ●1 tsp tagine spice blendground cinnamon, ginger, and turmeric
Instructions
- 1
1. Preheat the oven to 375°F (190°C).
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2. In a large bowl, whisk together the kenyan spices, molten cheese, and kenyan cornmeal.
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3. Add the tagine spice blend and mix until well combined.
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4. Pour in the malty beer and stir until the mixture forms a thick batter.
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5. Heat a large skillet over medium heat and add a small amount of oil.
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6. Using a 1/4 cup measuring cup, scoop the batter into the skillet and flatten slightly.
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7. Cook the tagine for 4-5 minutes on each side, or until golden brown and crispy.
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8. Serve the tagine hot, topped with a dollop of molten cheese and a side of crispy malty croutons.
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9. To make the croutons, cut the kenyan cornmeal into small cubes and toss with oil until evenly coated.
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10. Bake the croutons in the preheated oven for 10-12 minutes, or until crispy and golden brown.
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11. Serve the croutons alongside the tagine.