Name: Kenkey with Spicy Fish Sauce
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 3 cups white or yellow cornmeal; 2 cups warm water, plus more as needed; 1 teaspoon salt; 12 dried corn husks, soaked in warm water for 30 minutes; Extra water for steaming; 2 salted mackerel fillets, deboned; 4 ripe tomatoes, blended into a smooth puree; 1 large onion, finely chopped; 2 scotch bonnet peppers, finely chopped; 3 tablespoons tomato paste; 1/4 cup vegetable oil; 2 garlic cloves, minced; 1 teaspoon grated fresh ginger; 1 small onion, thinly sliced; 1 teaspoon ground dried shrimp (optional); Salt and dawadawa to taste

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Kenkey is a beloved Ghanaian staple of fermented corn dough, steamed inside corn husks until firm and slightly tangy. Served alongside a hot, peppery tomato fish sauce, it is the signature street-food meal of coastal Accra and the Ga people.

Prep Time40 mins

Cook Time90 mins

Total Time130 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
24 gFat
4 gSaturated Fat
72 gCarbs
8 gFiber
7 gSugar
19 gProtein
1050 mgSodium
720 mgPotassium
90 mgCalcium
4.5 mgIron
32 mgVitamin C
55 mcgVitamin A

Ingredients

For the Kenkey (fermented corn dumplings)

3 cups white or yellow cornmeal
2 cups warm water, plus more as needed
1 teaspoon salt
12 dried corn husks, soaked in warm water for 30 minutes
Extra water for steaming

For the Spicy Fish Sauce

2 salted mackerel fillets, deboned
4 ripe tomatoes, blended into a smooth puree
1 large onion, finely chopped
2 scotch bonnet peppers, finely chopped
3 tablespoons tomato paste
1/4 cup vegetable oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger

For Finishing

1 small onion, thinly sliced
1 teaspoon ground dried shrimp (optional)
Salt and dawadawa to taste

Directions

In a large bowl, mix the cornmeal, salt, and warm water to form a stiff, smooth dough. Cover with a clean cloth and leave at room temperature to ferment for 2 to 3 days (or overnight for a milder flavor).
Once fermented, knead the dough again with wet hands and divide into 4 equal balls. Flatten each into a thick oval.
Drain the soaked corn husks and pat dry. Wrap each dough portion in 2 to 3 husks, twisting both ends tightly so no water can seep in during steaming.
Arrange the wrapped bundles in a large steamer basket over simmering water. Cover and steam for 1 1/2 to 2 hours, refilling the pot with hot water as needed, until the kenkey feels firm and pulls cleanly from the husk.
While the kenkey steams, prepare the sauce: soak the salted mackerel in warm water for 15 minutes to draw out excess salt, then drain and flake the flesh.
Heat the oil in a saucepan over medium heat. Cook the chopped onion, garlic, and ginger for 3 to 4 minutes until softened and fragrant.
Stir in the blended tomatoes, scotch bonnet peppers, and tomato paste. Simmer for 15 minutes until the sauce thickens and the raw tomato taste disappears.
Add the flaked mackerel and ground dried shrimp if using. Cook another 10 minutes, mashing gently, then season with salt and a pinch of dawadawa.
Unwrap the kenkey, slice into thick rounds, and pile onto plates. Spoon the hot fish sauce generously over each portion and scatter sliced raw onion on top before serving.

Cook’s Notes

Traditional fermentation takes 2 to 3 days for the signature tang; add 1/2 teaspoon active dry yeast to shorten this to roughly 4 to 6 hours.
Wrap each dough ball tightly and double-twist the husk ends to prevent water from leaking in, which would make the kenkey gummy.
Use very ripe tomatoes and smoky dried shrimp for a deeper, more authentic shitor-style sauce flavor.
Day-old leftover kenkey can be pan-fried in a little oil until crisp on the outside and eaten for breakfast with fried eggs.
Soak salted mackerel in multiple changes of warm water if you prefer a less salty sauce, as the fish already carries a lot of brininess.