Kenkey (fermented corn dumplings)

Preparation

1. 1

   Mix the cornmeal with warm water until you get a smooth batter, cover and let ferment at room temperature for 48 hours: it's this fermentation that gives kenkey its characteristic tangy taste, close to banku's but more pronounced.

2. 2

   Divide the fermented batter into two equal portions.

3. 3

   Cook the first half in a saucepan over low heat, stirring constantly, for 10 minutes, until it thickens slightly and turns translucent in places.

4. 4

   Remove from the heat and fold this cooked portion into the second raw half, mix well to get an even batter.

5. 5

   Shape into balls, wrap each one tightly in a banana leaf (or parchment paper if unavailable).

6. 6

   Steam the parcels for 45-50 minutes in a large pot, until the batter is firm and fully cooked through.

7. 7

   Let cool slightly before unwrapping, serve with fried fish or a fiery chilli sauce.