Kenkey with Fried Fish

Method

1. 1

   Cook half the soured dough in a pot, stirring, until thick; knead it back into the raw half (aflata).

2. 2

   Wrap portions in corn husks and steam 75 minutes.

   💡 The sourness is the point — underfermented kenkey is just corn mush with regrets.

3. 3

   Salt the fish and fry until crisp and golden.

4. 4

   Grind tomato, scotch bonnet and onion into a raw pepper sauce.

5. 5

   Unwrap, tear, dip, repeat.