Entree: Ghana – Ashanti – Kenkey with Fish (Fermented corn dumplings steamed in husks, served with seasoned fried fish and pepper sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 5 min

Additional 48 hrs

Total 49 hrs 5 min

Ingredients

- 4 cups (480 g) fine white cornmeal (maize meal) for dough
- 2 cups (480 ml) warm water (for mixing)
- 1 tsp (5 ml) active dry yeast (optional to speed fermentation)
- 1 tsp (5 ml) sugar (optional)
- 1 cup (240 g) cooked maize dough (made by cooking 1 cup (120 g) cornmeal with 1 cup (240 ml) water into a thick paste) — see instructions
- 8–12 large corn husks or banana leaves, rinsed and softened
- 2 whole tilapia, cleaned and scaled, approx. 10 oz (280 g) each
- 2 tsp (10 ml) kosher salt, plus more for fish
- 1 tsp (5 ml) freshly ground black pepper
- 1 medium onion, sliced (about 150 g)
- 2 tbsp (30 ml) vegetable oil for frying fish
- 3 Scotch bonnet or habanero peppers, stemmed (adjust to taste)
- 1 medium tomato, chopped (about 120 g)
- 1/2 cup (120 ml) water for pepper sauce
- 2 tbsp (30 ml) palm oil or vegetable oil for sauce
- 1 lime or lemon, juiced (about 2 tbsp / 30 ml)

Instructions

1. For traditional fermentation, in a large bowl combine 4 cups (480 g) cornmeal with 2 cups (480 ml) warm water and stir to a thick but workable dough. Optionally add yeast and sugar to encourage fermentation. Cover and leave at room temperature to ferment for 48–72 hours until mildly sour.
2. While dough ferments, prepare the cooked paste: in a small pot combine 1 cup (120 g) cornmeal with 1 cup (240 ml) water, cook over medium heat, stirring constantly until stiff and paste-like, about 6–8 minutes. Cool to room temperature.
3. After fermentation, mix the cooked paste into the fermented dough and knead thoroughly until smooth and cohesive; add a little water if too stiff. Divide the dough into 8 equal portions and shape each into a compact oval.
4. Wrap each portion tightly in softened corn husks or banana leaves, folding ends to seal. Place the wrapped kenkey in a steamer basket, seam side down.
5. Steam the kenkey over boiling water for 1.5–2 hours, checking water level occasionally and topping up as needed. The kenkey is done when firm and slightly translucent at the edges. Remove and let rest 10 minutes before unwrapping.
6. Meanwhile, season the cleaned tilapia with 1 tsp (5 ml) kosher salt and 1/2 tsp (2.5 ml) black pepper and rub inside the cavity. Stuff with a few sliced onions if desired.
7. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Fry the tilapia until skin is crisp and flesh is cooked through, about 5–7 minutes per side depending on size. Drain on paper towels and squeeze lime or lemon juice over the fish.
8. For the pepper sauce, place the Scotch bonnet (seeds removed for milder heat if desired), chopped tomato, and sliced onion in a blender with 1/2 cup (120 ml) water; pulse to a coarse puree.
9. Heat 2 tbsp (30 ml) palm oil or vegetable oil in a small saucepan over medium heat. Add the pepper-tomato puree and simmer 5–7 minutes until slightly reduced. Season with 1 tsp (5 ml) salt and adjust acidity with remaining lime or lemon juice.
10. To serve, unwrap kenkey pieces (do not remove if preferred for presentation), plate with fried tilapia, and spoon pepper sauce on the side. Kenkey is traditionally eaten by dipping pieces into the sauce and enjoying with the fish.