Kenkey

Preparation

1. Make the fermented maize dough (if not pre-purchased): Soak dried white maize kernels in water for 2 days, changing the water after day one. Drain, then mill or blend until smooth to form a dough. Cover with a breathable cloth and ferment at room temperature for 2 days, stirring once daily. The dough is ready when it smells pleasantly sour. Alternatively, purchase ready-made fermented corn dough from an African or Latin market — this is the practical approach for most home cooks.
2. Soak the dried corn husks in warm water for at least 30 minutes until pliable and flexible. Lay them flat on a clean surface. For Fante-style kenkey, use softened banana leaves instead.
3. Divide the fermented dough into two equal portions. Take one portion and combine it with 600ml water in a large heavy-bottomed pot with the salt. Stir vigorously over medium heat, continuously, for 10–15 minutes until the mixture thickens dramatically and pulls away from the pot sides. This cooked dough is called 'aflata'. Remove from heat.
4. While the aflata is still warm, add the raw second portion of dough to it and mix thoroughly — first with a wooden spoon, then with clean hands as it cools — until the two portions are completely homogeneous and form one smooth, stiff dough.
5. Divide the combined dough into 4 equal portions. Shape each into a smooth ball. Place each ball on 2–3 overlapping softened corn husks. Wrap the husks around the ball tightly, overlapping them and folding the ends over. Tie securely with kitchen twine or strips of corn husk. The package should be firm and no gaps visible.
6. Line the bottom of a large deep pot with extra corn husks. Arrange the wrapped kenkey balls on top. Add enough boiling water to reach halfway up the packages. Cover tightly and steam/boil over medium heat for 90 minutes to 2 hours, checking every 30 minutes to top up the water. Kenkey is done when it feels very firm when pressed through the wrapper. Remove, cool slightly, and serve warm in their husks.