Entree: Ghana – Northern Ghana – Kenkey with Fish (Fermented corn dough dumpling wrapped and boiled, served with fried or peppered fish and spicy sauce)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 15 min

Additional 48 hrs

Total 49 hrs 15 min

Ingredients

- 4 cups (480 g) white cornmeal (for kenkey dough)
- 2 cups (480 ml) warm water (for mixing and fermentation)
- 1 tsp (5 g) salt
- Corn husks or banana leaves for wrapping (enough for 8–10 parcels)
- 2 whole tilapia, cleaned and gutted, approx. 10 oz (280 g) each
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) grated fresh ginger
- 1 tsp (5 g) minced garlic
- 1 tsp (5 g) salt for fish, plus black pepper to taste
- 1 cup (240 ml) vegetable oil for frying fish
- 2 medium tomatoes, approx. 8 oz (225 g), chopped
- 1 small red onion, about 3 oz (90 g), thinly sliced
- 2 scotch bonnet peppers (or habanero), finely chopped (adjust to heat preference)
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (60 ml) water or fish stock for sauce
- 2 tbsp (30 ml) vegetable oil for sauce
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Prepare fermentation starter (make ahead): In a nonreactive bowl, mix 2 cups (240 g) of the cornmeal with about 1 1/2 cups (360 ml) warm water to a thick batter. Cover loosely and leave at room temperature to ferment 48–72 hours until sour and bubbly. Refrigerate once fermented if not using immediately.
2. To make the kenkey dough: In a large bowl, combine the fermented batter with the remaining 2 cups (240 g) cornmeal and 1 tsp (5 g) salt. Add a little warm water if needed and knead until a firm, slightly sticky dough forms. Divide into two portions. Place one portion in a saucepan and cook over medium heat, stirring constantly, until it thickens and comes together (part-cooked dough), about 6–8 minutes. Let cool slightly.
3. Mix the cooked portion back into the uncooked portion and knead until smooth and homogenous. Shape the dough into 8 equal balls (for 4 servings, serve 2 balls per person).
4. Wrap each dough ball tightly in a corn husk or banana leaf, folding ends to seal. Bring a large pot of water to a rolling boil and add the wrapped kenkey parcels. Boil gently for 60 minutes, ensuring parcels stay submerged (add more boiling water if needed). Remove and let rest 10 minutes before unwrapping.
5. While kenkey cooks, prepare the fish: Pat tilapia dry. In a bowl, combine lemon juice, grated ginger, minced garlic, 1 tsp (5 g) salt, and black pepper. Rub the mixture over the fish and let marinate 15 minutes.
6. Heat 1 cup (240 ml) vegetable oil in a deep skillet or frying pan over medium-high heat. Fry the marinated tilapia until golden and cooked through, about 5–7 minutes per side depending on thickness. Drain on paper towels.
7. Make the pepper-tomato sauce: In a saucepan, heat 2 tbsp (30 ml) oil over medium heat. Sauté sliced onion until soft, 4–5 minutes. Add chopped tomatoes, scotch bonnet peppers, and tomato paste; cook 6–8 minutes until tomatoes break down. Add 1/4 cup (60 ml) water or stock and simmer 5 minutes. Season with salt and pepper to taste.
8. To serve: Unwrap kenkey and slice or tear into portions. Plate with fried tilapia and spoon pepper-tomato sauce over the fish or serve sauce on the side. Garnish with chopped cilantro or parsley.