Dokunu (Fermented Corn Dumplings)
Dokunu is a Ghanaian dumpling of fermented corn, also known as kenkey or komi, and it is eaten across West Africa. Its character comes from two days of fermenting the dough until it smells like sourdough, then cooking half of it before mixing it back into the raw half. Steaming the balls in corn husks or plantain leaves gives a firm, tangy dumpling that suits dry or fried fish.
Instructions
Mix the cornmeal and cornstarch in a bowl. Stir in just enough warm water to make a smooth, stiff dough.
Cover the bowl with a clean cloth and leave it in a warm place for 2 days. The dough is ready when it smells sour, much like sourdough.
Split the fermented dough into two equal pieces. Set one piece aside raw.
Heat a pot over medium heat and add one piece of dough. Cook it for 10 to 15 minutes, stirring often, until it has turned into a thick cooked paste.
Take the pot off the heat and work the cooked dough into the raw piece until the two are fully combined. Season with the salt.
Pinch off small portions of the dough and roll each into a ball. Wrap each ball in a corn husk or plantain leaf and tie it closed with string.
Set up a steamer with water in the base and bring it to a boil. Put the wrapped dumplings in and steam them for about 1 hour.
Unwrap and serve with dry fish or any sides you like.
Make it personal.
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