Delightful Ghanaian Spicy Fish and Coconut Stew (Kenkey)

Allergens

Fish, gluten (if using ground crayfish)

Ingredients

• 2 cups cornmeal
• 1 cup water
• 1/4 teaspoon salt
• 1 pound boneless fish fillets (tilapia or cod)
• 1 can (13.5 ounces) coconut milk
• 1 large onion, chopped
• 2 tablespoons tomato paste
• 2 tablespoons ground crayfish (or substitute with all
• purpose flour)
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup chopped fresh cilantro

Instructions

1. Prepare the Kenkey dough by mixing cornmeal, water, and salt in a large bowl until well combined. Knead the mixture for about 5 minutes or until it forms a stiff dough. Cover with a damp cloth and let it rest for at least 2 hours or overnight.
2. Heat a large pot over medium heat. Add fish fillets and cook until opaque, turning once. Remove from heat and flake into bite sized pieces. Set aside.
3. In the same pot, add onion, tomato paste, ground crayfish (or substitute), ginger, garlic, ground cumin, black pepper, nutmeg, and allspice. Cook for 5 minutes, stirring occasionally until well combined.
4. Stir in coconut milk and bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes, allowing the flavors to meld together.
5. Add flaked fish to the pot and cook for an additional 3 4 minutes until heated through.
6. Garnish with chopped fresh cilantro before serving.

Chef’s Insight

This dish is best enjoyed with a cold beverage and good company. The combination of flavors and textures will surely impress your guests.

Notes

Adjust the spiciness to your preference by adding more or less crayfish powder or ground cayenne pepper.