The night before, we bought the kenkey from a lady who my mum has been going to for years here in Lagos. She usually sells her kenkey at night on a small dimly lit stall surrounded by containers of the freshly made food. The making of kenkey involves fermentation, kneading and steaming which takes several hours so it’s usually sold later in the day. It’s served warm wrapped in nylon bag, fried fish and a brown pepper sauce, known as shito.
We ate the kenkey with freshly blended pepper (red sauce), 2 Scotch bonnets, 3 large tomatoes, 1/4 onion and 1/2 teaspoon salt, sprinkled with fresh slices of red onions. Fried fish, tinned sardines or mackerel fillets in sunflower oil is usually the protein for this dish, and sometimes cornbeef and boiled eggs.
Have you tried Kenkey before? xoxo