Name: Stuffed Fried Fish (Kenam/Kyenam)
Cuisine: Ghanaian
Ingredients: 1 to 2 whole fish per person, e.g., red snapper, croakers, porgies (allow about 8 ounces fish per serving); Sea salt, if available; Juice of 1 lemon; 1 teaspoon minced fresh red chili pepper of choice (see chart), or ½ teaspoon dried ground red pepper (or to taste); 1½ teaspoons grated fresh ginger; 2 tablespoons minced shallots or onion; 2 to 3 cups vegetable oil for frying

Preparation info

Difficulty
Easy

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

This is the more common way to make contemporary kenam. It follows the same procedure for cleaning and preparing the fish as for Ghana Fried Fish. However, the fish is left whole and the slits cut in the side are filled with a spicy seasoning.

Ingredients

1 to 2 whole fish per person, e.g., red snapper, croakers, porgies (allow about 8 ounces fish per serving)

Method

Directions

Clean and scale the fish, removing fins and gills (Ghanaians keep the head on). Shorten the tail. Put 2 or 3 cups water in a bowl and mix with the lemon juice. Rinse the fish in the water. Let the fish drain in a colander for a few minutes and then blot dry