Kenkey

Instructions

1. 1

   Ferment the Dough: Mix the cornmeal and warm water in a large bowl to form a thick dough. Cover with a damp cloth and leave in a warm place for 2-3 days until it ferments and develops a distinctly sour aroma.

2. 2

   Cook Half the Dough (Aflata): Divide the fermented dough into two equal parts. Place one half in a pot over medium heat. Cook, stirring constantly and vigorously with a wooden spoon, until it becomes a thick, sticky, partially cooked paste (this is called 'aflata').

3. 3

   Combine: Remove the aflata from the heat and thoroughly mix it into the remaining raw, fermented dough. Add salt to taste. The heat from the aflata will slightly cook the raw dough.

4. 4

   Wrap: Take large handfuls of the mixed dough and shape them into firm balls. Wrap each ball tightly in 2-3 overlapping dried corn husks (soaked previously to soften) or plantain leaves. Tie securely.

5. 5

   Boil: Place the wrapped balls in a large pot. Add water to cover them completely. Bring to a boil and cook continuously for 1.5 to 2 hours, adding more boiling water as needed. Serve with fried fish and Shito.