Cookbook:Dokunu (Fermented Corn Dumplings)

Dokunu (Fermented Corn Dumplings)
Category	Dumpling recipes
Servings	3
Time	2 days
Difficulty

Cookbook | Ingredients | Recipes

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.