Cookbook:Dokunu (Fermented Corn Dumplings)

Dokunu, also called kenkey or komi, is a Ghanaian food made from fermented corn. It is eaten across west African countries, often with fried fish.

Ingredients

 * 1 cup cornmeal
 * 1 spoon cornstarch
 * Warm water
 * ½ spoon salt
 * Corn husks or plantain leaves

Procedure

 * 1) Combine the cornstarch and cornmeal in a bowl. Mix in enough warm water to get a smooth, stiff dough.
 * 2) Cover the mixture with a clean cloth, and let rest in a warm place for 2 days. It should smell sour, like sourdough.
 * 3) Divide the dough into 2 pieces.
 * 4) Heat a pot over medium heat. Add one half of the dough, and cook for about 10–15 minutes, stirring regularly.
 * 5) Remove from the heat, and mix the cooked dough into the uncooked dough. Season with a little salt.
 * 6) Portion out small pieces of dough, and roll into balls. Wrap each piece in a corn husk or plantain leaf, and secure with string.
 * 7) Heat water in a steamer. Add the wrapped dokunu, and steam for about 1 hour.
 * 8) Serve with dry fish or any sides of your choice.