Kenkey

🛒 Ingredients

• White Corn Flour 100 g · 365 kcal
• Water 150 g · 0 kcal

👨‍🍳 Instructions

1. Mix white corn flour with enough water to form a firm dough; add a pinch of salt if desired, then cover and let it ferment in a warm place for 2-3 days until slightly sour.
2. Divide the fermented dough into two portions; take one portion (about 1/3 of the total dough) and boil it with some water until it forms a thick, smooth paste called 'aflata'.
3. Thoroughly mix the cooked 'aflata' with the remaining uncooked fermented dough until well combined and uniform.
4. Form the combined dough into individual balls or logs, typically weighing around 250g each.
5. Wrap each portion tightly in dry corn husks or plantain leaves, ensuring no exposure to steam during cooking.
6. Place the wrapped Kenkey into a large pot with a steamer rack, add water below the rack, and steam for about 1.5 to 2 hours until firm and fully cooked.