Dokunu (Fermented Corn Dumplings)

• 1 cup cornmeal
• 1 spoon cornstarch
• Warm water
• ½ spoon salt
• Corn husks or plantain leaves

Ingredients for 3 servings (175 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine the cornstarch and cornmeal in a bowl. Mix in enough warm water to get a smooth, stiff dough.

2. 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. 3

   Divide the dough into 2 pieces.

4. 4

   Heat a pot over medium heat. Add one half of the dough, and cook for about 10–15 minutes, stirring regularly.

   Stovetop
5. 5

   Remove from the heat, and mix the cooked dough into the uncooked dough. Season with a little salt.

6. 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. 7

   Heat water in a steamer. Add the wrapped dokunu, and steam for about 1 hour.

8. 8

   Serve with dry fish or any sides of your choice.