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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.

Source and licence

"Dokunu (Fermented Corn Dumplings)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dokunu_(Fermented_Corn_Dumplings), revision 4513116), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dokunu_(Fermented_Corn_Dumplings)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4513116

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Ghana. Associated with Ghana by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  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.