2 Serves
77 Mins
Prepare the Kenkey by unwrapping it from its corn husks and placing it into a large pot filled with water.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
44 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
678 mg / 4,700 mgSodium
933 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Steam the Kenkey in the pot over medium heat until it is thoroughly heated through and soft.
While the Kenkey steams, heat the cooking oil in a frying pan over medium heat.
Crack the fresh eggs into the frying pan and add chopped onions and peppers, scrambling them until cooked to your preference.
Season the egg mixture with salt and pepper to taste, then serve alongside the warm Kenkey.
5
g25
g2
g
