Kenkey with Grilled Fish and Pepper Sauce
Steamed fermented corn dumplings served with smoky grilled fish and a fresh, fiery tomato-onion pepper mix. This Ghanaian meal is bold, tangy, and deeply satisfying.
Prep
35m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Starter
- 225gFermented Corn Dough
- 300mlWater
Dough
- 675gFermented Corn Dough
- 600mlWater
- 8gSalt
Wrapping
- 4pcsBanana Leaf (softened and wiped clean)
Fish
- 800gTilapia (cleaned)
- 40mlVegetable Oil
- 45mlLime Juice
- 4gSalt
Pepper Sauce
- 220gOnion (finely chopped)
- 300gTomato (finely chopped)
- 1pcsScotch Bonnet Chili (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the fermented corn dough with the water in a saucepan. Cook over medium heat, stirring constantly, until it becomes a smooth, thick paste.
- 02
Mix the fermented corn dough with the water and salt, then beat in the warm starter until smooth and evenly combined.
- 03
Divide the dough evenly among the pieces of banana leaf, enclose each portion securely, and arrange the parcels in a steamer.
- 04
Steam the parcels at 100°C (212°F) until the kenkey is firm and cooked through, then let it rest briefly before unwrapping.
- 05
Coat the tilapia with the vegetable oil, lime juice, and salt. Grill at 220°C (428°F) until the thickest part reaches 63°C (145°F) and the flesh flakes easily.
- 06
Combine the onion, tomato, and scotch bonnet chili.
- 07
Serve the kenkey with the grilled tilapia and pepper sauce.
Ratings & Reviews
Log in to rate and review this recipe.