Ghanaian
Ga Kenkey with Fried Fish
Ga kenkey is made from fermented corn dough, partly cooked into aflata, then wrapped and boiled until firm and slightly sour. Serve it warm with crisp fried fish, fresh pepper sauce, and onions the way it is often eaten in Accra.
Watch it madeSweet Adjeley · 13:27
Ingredients
- White corn dough, fermented for 2 to 3 days3 cups
- Water2 1/2 cups
- Salt1 1/2 tsp
- Dried corn husks, soaked and rinsed8 to 10 pieces
- Whole tilapia or red snapper, cleaned and scaled2 medium
- Ginger, grated1 tbsp
- Garlic cloves, grated2
- Small onion, blended or grated1/2
- Kpakpo shito or Scotch bonnet pepper, blended1
- Lemon or lime juice1 tbsp
- Vegetable oil, for deep frying2 cups
- Tomatoes2 medium
- Red onion1 small
- Kpakpo shito or Scotch bonnet peppers, for pepper sauce2
Method
- If starting with fresh corn dough, cover it loosely and leave it at room temperature for 2 to 3 days until pleasantly sour.
- Soak the dried corn husks in warm water for 20 minutes, then rinse them well and set them aside.
- Place half of the fermented corn dough in a pot with 2 cups water and 1 teaspoon salt.
- Cook over medium heat, stirring constantly with a wooden spoon, until it becomes a thick smooth porridge called aflata.
- Remove the aflata from the heat and knead it into the remaining raw fermented corn dough until evenly combined.
- Divide the dough into 2 large portions and shape each portion into a firm oval ball.
- Wrap each ball tightly in overlapping corn husks, folding the ends under so no dough is exposed.
- Arrange the wrapped kenkey in a pot, add enough water to come halfway up the parcels, cover, and boil gently for 1 1/2 hours, topping up with hot water if needed.
- Score the fish on both sides with shallow cuts.
- Mix the ginger, garlic, blended onion, 1 blended pepper, lime juice, and 1/2 teaspoon salt into a paste.
- Rub the seasoning paste all over the fish and into the cuts, then let it sit for 20 minutes.
- Heat the vegetable oil in a deep pan until hot but not smoking.
- Fry the fish one at a time until deep golden, crisp outside, and cooked through, about 5 to 7 minutes per side.
- Drain the fried fish on a rack or paper towel.
- Grind the tomatoes, red onion, 2 peppers, and a pinch of salt in an asanka or mortar to make a fresh pepper sauce.
- Unwrap the hot kenkey and serve each portion with one fried fish, the pepper sauce, and extra sliced onion if desired.
Common questions
Can I substitute store-bought corn dough for fresh fermented dough, and how do I adjust the fermentation time?
Yes. If your corn dough is already fermented, skip the 2–3 day souring step and use it directly. If it tastes only mildly tangy, let it sit covered at room temperature a little longer until pleasantly sour.
How long does it take to make Ga Kenkey with Fried Fish from start to finish?
Plan for about 4 to 5 hours total. That includes soaking husks, making aflata, shaping and wrapping the kenkey, boiling for 1 1/2 hours, and time to marinate, season, and fry the fish.
What are the most common mistakes when cooking kenkey and frying the fish?
The biggest mistakes are undercooking the aflata, which makes the kenkey gritty, wrapping the parcels too loosely, and boiling too vigorously. For the fish, don’t fry with wet skin or crowd the pan, or it will stick and soften.
How should I store leftover kenkey and fish, and how long will they keep?
Store kenkey wrapped in its husks or sealed in the fridge for up to 4 days. Fried fish keeps 2 days refrigerated. Reheat kenkey by steaming or microwaving with a little water; re-crisp fish in the oven or air fryer.
What’s the best way to serve Ga Kenkey with Fried Fish and pepper sauce?
Serve the kenkey warm in its husks, with fried fish alongside and pepper sauce, sliced red onion, and tomatoes. A squeeze of lime over the fish brightens it, and many people eat it with their hands for the best texture.