Can I make kenkey without corn husks or banana leaves?
While traditional, you can steam kenkey wrapped in parchment paper and then foil, though the flavor might be slightly different.
LUNCH
Ghanaian Kenkey with Fried Fish and Shito
Experience the vibrant flavors of Ghana with this traditional dish featuring fermented corn dough (kenkey), perfectly fried fish, and a spicy shito sauce. This meal offers a delightful balance of savory, tangy, and spicy notes, perfect for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
To prepare the kenkey, divide the fermented corn dough into two equal portions. In a medium saucepan, combine one portion of the corn dough with 1 cup of water and 1/4 teaspoon of salt. Cook over medium heat, stirring constantly, for 10-15 minutes until it forms a thick, smooth paste (this is called 'abankye').
02
Combine the cooked abankye with the remaining uncooked corn dough and mix thoroughly. Knead the mixture for 5 minutes until well combined. Divide the dough into 4 equal portions.
03
Wrap each portion of kenkey dough tightly in corn husks or banana leaves, ensuring no dough is exposed. Steam the wrapped kenkey in a large pot with a steamer basket over boiling water for 45-50 minutes, or until firm to the touch.
04
While the kenkey steams, prepare the fish. In a shallow dish, combine the flour, 1/4 teaspoon of salt, and paprika. Dredge each piece of mackerel in the seasoned flour, ensuring it is fully coated.
05
Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the floured fish into the hot oil. Fry for 5-7 minutes per side, or until golden brown and cooked through.
06
Remove the fried fish from the skillet and place it on a paper towel-lined plate to drain excess oil.
07
Serve the steamed kenkey hot with the fried mackerel and a generous dollop of shito on the side.
About This Recipe
Experience the vibrant flavors of Ghana with this traditional dish featuring fermented corn dough (kenkey), perfectly fried fish, and a spicy shito sauce. This meal offers a delightful balance of savory, tangy, and spicy notes, perfect for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in your kenkey, you can add a pinch of ginger powder to the corn dough mixture before steaming. Ensure your shito is fresh for the best spicy kick.
Easy Substitutions
If fresh mackerel is unavailable, you can use other firm white fish like tilapia or cod. For a milder spice, reduce the amount of shito or serve with a side of fresh tomato salsa instead. Banana leaves can be used if corn husks are hard to find for wrapping the kenkey.
Storage & Reheating
Store leftover kenkey and fried fish separately in airtight containers in the refrigerator for up to 2 days. Reheat kenkey by steaming or microwaving until warm. Reheat fish in a dry skillet over medium heat until crispy.
Serving Suggestions
Serve with a simple side salad of sliced tomatoes and onions. A refreshing glass of bissap (hibiscus drink) or ginger beer pairs wonderfully with the meal. Offer extra lime wedges for squeezing over the fish. A side of fried plantains would also be a delicious addition.
Common Mistakes
Overcooking the kenkey can make it too hard and dry; steam until firm but still pliable. Not seasoning the fish adequately before frying will result in bland fish. Using too little oil for frying can lead to unevenly cooked or soggy fish. Not draining excess oil from the fried fish can make it greasy. Using non-fermented corn dough will not yield authentic kenkey flavor.
Frequently Asked Questions
What if I can't find pre-fermented corn dough?
You can ferment your own corn dough by soaking corn kernels, grinding them, and allowing the paste to ferment for 2-3 days, changing the water daily.
Is shito very spicy?
Shito can range from moderately spicy to very hot, depending on the chilies used. Adjust the amount to your preference.
MORE TO KNOW
Kenkey is a staple food in Ghana, traditionally made from fermented corn. The fermentation process gives it a distinct sour taste and a unique texture. The wrapping in corn husks or banana leaves is crucial for its traditional flavor and moisture retention during steaming. Shito, a spicy Ghanaian chili sauce, is often made with dried fish, shrimp, and various spices, providing a rich umami and heat that perfectly complements the mildness of the kenkey and the richness of the fried fish. Making kenkey from scratch involves a multi-day fermentation process for the corn dough, but pre-fermented corn dough is often available in African specialty stores, making this recipe more accessible.
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