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Kenkey with Fried Fish

Name: Kenkey with Fried Fish
Total time: 60 min
Yield: Serves 4
Cuisine: Ghana
Ingredients: 300g Precooked Corn Flour; 3 tbsp Plain yogurt; 1 tsp Salt; 4 (small) White Fish Fillet; 2 Tomato; 1 Onion; 3 Red Chili Pepper; To taste Oil for frying

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Fermented corn dough dumplings with crisp fried fish and hot sauce — the classic meal of coastal Ghana.

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📖 The Story Behind This Dish

Kenkey is a staple of coastal Ghana: cornmeal is fermented, worked into a dough, wrapped in leaves, and steamed. With its distinctive sour flavor, it's eaten with fried small fish and shito or pepe, a raw sauce of crushed tomato, onion, and chili. It's especially beloved by the Ga people of Accra.

🌆 Where it's eaten: At a seaside eatery in Accra, fishermen back from the sea unwrap their kenkey and eat freshly fried fish and red sauce with their fingers.

🥕 Ingredients (serves 4)

Precooked Corn Flour 300g
Plain yogurt 3 tbsp
Salt 1 tsp
White Fish Fillet 4 (small)
Tomato 2
Onion 1
Red Chili Pepper 3
Oil for frying To taste

👩‍🍳 Instructions

Mix the cornmeal with the yogurt and 300ml water, cover with plastic wrap, and leave at room temperature for 1 day to ferment lightly.
Cook half the dough for 10 minutes, stirring with salt and water, then combine with the remaining dough and divide into 4.
Wrap each in foil and steam for 1 hour.
Score the fish, salt, and fry crisp in 180°C oil.
Crush the tomatoes, onion, red chili, and salt in a mortar to make a raw sauce.
Serve the kenkey with the fried fish and sauce.

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