Kenkey and Tilapia

Ingredients
4 cups white corn (maize) flour, finely ground
3 cups warm water (for fermenting dough)
1 teaspoons salt, or to taste
12 dried corn husks or plantain leaves, softened in warm water
4 whole tilapia, cleaned and scaled
3 lime or lemon, juiced
2 garlic cloves, minced
1 teaspoons ground ginger
2 teaspoons cayenne pepper or chili powder
0.3 cups vegetable oil, for grilling
1 teaspoons salt, for fish
4 ripe tomatoes, for the pepper relish
1 onion, for the pepper relish
2 scotch bonnet peppers, for the pepper relish (adjust to taste)

Direction

1. Mix and start fermentation: In a large bowl, mix 4 cups white corn (maize) flour, finely ground with 3 cups warm water (for fermenting dough) to form a smooth, thick paste. Cover the bowl loosely with a cloth and leave it at room temperature to ferment.
2. Ferment the dough (2-3 days): Let the dough sit at room temperature, stirring once a day, until it develops a distinctly sour smell and taste. This is the key step that gives kenkey its signature tang.
3. Partially cook and combine the dough: Once soured, divide the dough in half. Cook one half in a pot over medium heat, stirring constantly, until it thickens into a stiff, partially cooked paste (this is called ‘kaakro’ or the pre-cooked portion). Let it cool slightly, then mix it back into the raw half along with 1 teaspoons salt, or to taste until fully combined.
4. Wrap the dough: Divide the dough into 12 portions. Wrap each portion tightly in softened 12 dried corn husks or plantain leaves, softened in warm water, folding and tying securely so the dough is fully enclosed.
5. Steam the kenkey: Place the wrapped dumplings in a large steamer or pot with a small amount of water at the bottom. Cover tightly and steam until firm and fully cooked through.
6. Marinate the tilapia: While the kenkey steams, score 4 whole tilapia, cleaned and scaled a few times on each side. Rub with 3 lime or lemon, juiced, 2 garlic cloves, minced, 1 teaspoons ground ginger, 2 teaspoons cayenne pepper or chili powder, and 1 teaspoons salt, for fish, working the marinade into the cuts. Let marinate.
7. Grill the tilapia: Preheat a grill or grill pan over medium-high heat and brush with 0.3 cups vegetable oil, for grilling. Grill the tilapia for several minutes per side, until the skin is charred and the flesh flakes easily.
8. Make the pepper relish: While the fish grills, finely chop or blend 4 ripe tomatoes, for the pepper relish, 1 onion, for the pepper relish, and 2 scotch bonnet peppers, for the pepper relish (adjust to taste) together into a chunky fresh relish. Season with a pinch of salt.
9. Serve: Unwrap the kenkey and serve alongside the grilled tilapia and fresh pepper relish.

Source: Omanghana.com/SP