Preparing Kenema
Soak soyabean seeds overnight. Then boil them till they become soft. Drain the water and mash the beans with a wooden pestle. The mashing helps accelerate fermentation as it increases the surface area available for the growth of aerobic spore-forming bacteria.
Thereafter, place grits in a bamboo basket lined with locally grown fresh fern fronds. Place the mashed beans on the grits and then seal the basket with the help of ficus and banana leaves. Subsequently, cover the basket with a jute bag and place it over a hearth or any other warm place for fermentation to take place. The completion of the fermentation process is indicated by the appearance of a white viscous mass and a slight ammonia-like odour.
kinema curry
Heat a little oil in a pan and then add chopped pieces of a large onion. Add a pinch of turmeric powder and chopped pieces of a large tomato. Fry the mixture for two minutes, and then add 250 grammes of kinema, chopped green chillies, a little bit of water and salt to taste. Let the dish simmer for a while till the gravy become thick. Garnish with chopped coriander leaves and serve hot with boiled rice.