Spiced Tomato Grilled Kenkey

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Grilled kenkey (fermented corn dough) served with a vibrant tomato sauce infused with ginger and scotch bonnet for a bright, savory accompaniment. This Ghanaian-inspired vegan recipe, ready in about 40 minutes, pairs corn flour, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 133 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Ghanaian cuisine 133 cal/serving

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Ingredients

1 cup corn flour
1 cup warm water
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons vegetable oil
1 large onion
3 cloves garlic
1 tablespoon fresh ginger
2 scotch bonnet peppers
1 cup diced tomatoes
1/2 teaspoon thyme

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Instructions

Step 1: In a bowl, mix 1 cup corn flour, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Gradually add 1 cup warm water while stirring until a smooth batter forms. Cover and let rest at room temperature for 2 hours.
Step 2: Shape the batter into 4 oval patties, each 1 inch thick. Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat and cook patties for 3 minutes per side until golden brown.
Step 3: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add 1 large chopped onion and cook for 3 minutes until softened.
Step 4: Stir in 3 minced garlic cloves, 1 tablespoon minced fresh ginger, and 2 chopped scotch bonnet peppers, cooking for 1 minute until fragrant.
Step 5: Add 1 cup diced tomatoes and 1/2 teaspoon thyme, then simmer for 10 minutes until sauce thickens and coats the back of a spoon.