Entree: Ghana – Accra & Coastal Ghana – Kenkey with Fish

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 24 hrs

Total 24 hrs 30 min

Ingredients

- 4 cups (480 g) medium or fine cornmeal (white maize flour) — for dough and cooking portion
- 2–2 1/2 cups (480–600 ml) water, plus more as needed
- 1/2 tsp (1.5 g) fine salt, plus more to taste
- 1 tsp (3 g) active dry yeast (optional, to speed fermentation)
- Corn husks or banana/plantain leaves for wrapping
- 2 whole tilapia, gutted and cleaned, about 10–12 oz (280–340 g) each
- 1 tsp (5 g) salt for fish, plus to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil for frying
- 1 medium onion, thinly sliced — about 4 oz (115 g)
- 2 cloves garlic, minced — about 6 g
- 1 medium tomato, chopped — about 4 oz (115 g)
- 1–2 scotch bonnet or habanero peppers, minced (adjust to heat preference)
- 2 tbsp (30 ml) lemon or lime juice
- 2 tbsp (30 ml) palm oil or additional vegetable oil (for authentic flavor use palm oil)
- Optional: grated ginger, 1 tsp (2 g)

Instructions

1. In a large bowl, combine 3 cups (360 g) of the cornmeal with 1 1/4–1 1/2 cups (300–360 ml) water and 1/2 tsp (1.5 g) salt to form a thick, smooth batter. Stir in the active dry yeast if using. Cover and leave at room temperature to ferment for 24–48 hours until slightly sour and bubbly (longer for stronger fermentation).
2. After fermentation, cook the remaining 1 cup (120 g) cornmeal with about 1 cup (240 ml) water in a saucepan, stirring constantly over medium heat until it forms a stiff cooked dough (this is the cooked portion, aflata). Let cool slightly.
3. Mix the cooled cooked dough into the fermented dough and knead thoroughly until smooth and cohesive. Add a little water or cornmeal as needed to reach a pliable, moldable consistency.
4. Divide the dough into 8 equal portions and shape each into a tight ball or oval. Soak corn husks or leaves briefly to make them pliable, then wrap each portion snugly and tie with kitchen twine or fold securely.
5. Place wrapped kenkey in a large pot, cover with water, and boil gently for 1–1 1/2 hours until firm. Turn occasionally to ensure even cooking. Remove and let rest for 10 minutes before unwrapping.
6. While kenkey cooks, season the cleaned tilapia with 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, and optional grated ginger. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat.
7. Fry the tilapia 4–6 minutes per side (depending on thickness) until skin is crispy and fish is cooked through, or grill the fish over medium-high heat until done. Remove and keep warm.
8. For the pepper-tomato sauce: in a small pan heat 2 tbsp (30 ml) palm oil or vegetable oil over medium heat. Sauté the sliced onion and minced garlic until soft, add the chopped tomato and minced scotch bonnet, and cook until tomatoes break down, about 6–8 minutes. Season with salt to taste and finish with lemon or lime juice.
9. To serve, unwrap kenkey and slice or tear into portions. Plate with a whole or half fried tilapia per person and spoon generous amounts of the pepper-tomato sauce on the side. Serve with sliced raw onion and extra hot pepper if desired.