Entree: Ghana – Ghanaian Street Food – Kenkey and Fish (Fermented corn dumplings served with fried whole fish and a spicy pepper sauce)

Serving Size: 4

Approximate Time

Prep 2 hrs

Cook 1 hr 40 min

Additional 48 hrs

Total 50 hrs

Ingredients

- 4 cups (480 g) fine white cornmeal (maize meal) for kenkey
- 2 cups (480 ml) warm water (for initial dough)
- 1 tsp (5 g) salt (for dough)
- Banana leaves or corn husks for wrapping
- 8 cups (1.9 L) water for boiling kenkey
- 2 whole tilapia, about 1 lb (450 g) each, cleaned and scaled
- 2 tsp (10 g) grated fresh ginger
- 2 tsp (10 g) minced garlic
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt (for fish)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (480 ml) vegetable oil for frying (or enough for shallow/deep frying)
- 3 scotch bonnet peppers (adjust to heat preference)
- 1 medium red onion, roughly chopped
- 2 medium tomatoes, chopped
- 3 tbsp (45 ml) vegetable oil (for pepper sauce)
- 1 tsp (5 g) dried smoked shrimp powder or 1 tbsp (15 g) flaked smoked fish (optional)
- Salt to taste for the sauce

Instructions

1. Make the kenkey dough and ferment: In a large bowl, mix 4 cups (480 g) cornmeal with 2 cups (480 ml) warm water and 1 tsp (5 g) salt to form a stiff dough. Cover and leave at room temperature to ferment 2–3 days until tangy and slightly bubbly (longer in warm climates).
2. Cook part of the dough into a thick porridge: Bring 2 cups (480 ml) water to a boil in a saucepan. Gradually whisk in 2 cups (240 g) of the fermented dough (reserve remaining dough), stirring until it thickens into a stiff porridge. Cook 5–7 minutes, stirring; let cool slightly.
3. Combine and form kenkey balls: Mix the cooked porridge back into the remaining uncooked fermented dough and knead until smooth and cohesive. Divide into 8 equal portions and shape into balls. Wrap each ball tightly in banana leaves or corn husks, folding to seal.
4. Boil the wrapped kenkey: Bring 8 cups (1.9 L) water to a rolling boil in a large pot. Add the wrapped kenkey, reduce to a simmer, cover, and boil gently for 60–90 minutes until firm and cooked through. Remove and let rest 10 minutes before unwrapping.
5. Prepare the fish: Rinse and pat the tilapia dry. Make 3 diagonal scores on each side. Mix grated ginger, minced garlic, 1 tbsp (15 ml) lemon juice, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper; rub evenly over the fish and marinate 20–30 minutes.
6. Fry the fish: Heat vegetable oil in a large skillet to medium-high (or heat oil for deep frying). Fry each fish 6–8 minutes per side until skin is crisp and flesh flakes easily. Transfer to paper towels to drain.
7. Make the pepper-tomato sauce: In a blender, pulse scotch bonnet peppers (seeded to reduce heat if desired), red onion, and tomatoes into a coarse purée. Heat 3 tbsp (45 ml) vegetable oil in a small pan, add the purée and sauté 4–5 minutes until cooked down and fragrant. Stir in dried smoked shrimp powder or flaked smoked fish if using and season with salt to taste.
8. Serve: Unwrap kenkey and slice or tear into portions. Plate with a whole fried tilapia and spoon the pepper-tomato sauce alongside. Kenkey is traditionally eaten by hand—dip pieces into the sauce and enjoy.