Kenkey (Ga/Fante Style) with Fried Fish

Ingredients

• For Kenkey:
• 4 cups (945 ml) fermented corn dough (3-4 days fermented)
• 4 cups (945 ml) water
• ½ tsp (2 ml) salt
• Corn husks or banana leaves for wrapping
• For Fried Fish:
• 4 medium tilapia or mackerel, cleaned and scored
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) ground ginger
• 1 tsp (5 ml) garlic powder
• Vegetable oil for frying
• For Pepper Sauce:
• 6 fresh tomatoes
• 2 onions
• 3 Scotch bonnet peppers
• 2 tbsp (30 ml) vegetable oil
• Salt to taste

Instructions

1. Divide the fermented corn dough in half. Set one half aside (this will be the raw 'aflata' dough).
2. Mix the other half with 2 cups of water in a large pot to form a smooth, lump-free slurry.
3. Cook over medium heat, stirring constantly with a strong wooden spoon, for 15-20 minutes until it becomes very thick and cooked through. This cooked portion is called 'aflata.'
4. Remove from heat and let the cooked dough cool slightly.
5. Mix the cooked dough (aflata) with the reserved raw fermented dough. Knead well until thoroughly combined. This gives kenkey its unique half-cooked, half-raw character.
6. Prepare corn husks by soaking in hot water until pliable, or use banana leaves wiped clean.
7. Divide the dough into portions (about fist-sized). Wrap each in corn husks or banana leaves, folding and tying securely.
8. Place wrapped kenkey in a large pot. Add water to come halfway up the kenkey.
9. Cover and steam for 40-50 minutes until firm and cooked through.
10. For the fish: Season with salt, ginger, and garlic. Let marinate 15 minutes.
11. Deep fry in hot oil for 5-7 minutes per side until golden and crispy.
12. Serve kenkey unwrapped with fried fish and pepper sauce on the side.

Tips & variations

• The corn dough must be properly fermented (3-4 days) for authentic kenkey flavor. Ga kenkey uses corn husks and is slightly smaller; Fante kenkey uses banana leaves and is larger. The mixing of cooked and raw dough is what gives kenkey its unique texture - don't skip this step. Kenkey keeps well for several days at room temperature, making it perfect for packed lunches. It can also be refrigerated and resteamed to reheat.