Kenkey

Method

Soak the corn husks or banana leaves in warm water for 30 minutes to soften them. Bring 500ml of water to the boil in a large pot and gradually whisk in the cornmeal with salt, stirring constantly to avoid lumps, then simmer for 15-20 minutes until thick and smooth. Divide the cooked cornmeal mixture evenly amongst the softened leaves, folding each leaf into a secure parcel. Boil the remaining 250ml of water in a large pot, carefully place the wrapped kenkey parcels inside, cover with a lid, and steam for 30-45 minutes until firm. Carefully unwrap and serve hot with fried fish, okra stew, or pepper sauce.