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.
2880 min · serves 3
Ingredients
- 1 cup cornmeal
- 1 spoon cornstarch
- Warm water
- ½ spoon salt
- Corn husks or plantain leaves
Steps
- Combine the cornstarch and cornmeal in a bowl. Mix in enough warm water to get a smooth, stiff dough.
- Cover the mixture with a clean cloth, and let rest in a warm place for 2 days. It should smell sour, like sourdough.
- Divide the dough into 2 pieces.
- Heat a pot over medium heat. Add one half of the dough, and cook for about 10–15 minutes, stirring regularly.
- Remove from the heat, and mix the cooked dough into the uncooked dough. Season with a little salt.
- Portion out small pieces of dough, and roll into balls. Wrap each piece in a corn husk or plantain leaf, and secure with string.
- Heat water in a steamer. Add the wrapped dokunu, and steam for about 1 hour.
- Serve with dry fish or any sides of your choice.
More recipes with cornmeal, cornstarch or corn
Adapted from “Dokunu (Fermented Corn Dumplings)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.