How to make it
7 steps. Take it one step at a time.
Divide the fermented corn dough
In a large bowl, divide the fermented corn dough into two equal parts. Set one part aside.
Mix the first half of the dough
Mix the first half of the dough with 500 ml (2 1/4 cups) of water and the salt, stirring until smooth with no lumps.
Place the mixture
Place the mixture in a heavy-bottomed pot over medium heat. Stir constantly for 10-15 minutes until it thickens into a heavy, translucent paste (this is called 'aflata'). Remove from heat.
15 minThoroughly mix the cooked aflata
Thoroughly mix the cooked aflata with the remaining raw dough. Use a wooden spoon or clean hands to ensure the mixture is uniform and smooth.
Shape the dough into medium-sized balls
Shape the dough into medium-sized balls. Soak the dried corn husks in warm water until pliable. Wrap each dough ball tightly in the husks, ensuring they are well-sealed.
Place a steamer rack or some extra corn husks
Place a steamer rack or some extra corn husks at the bottom of a large pot to prevent the kenkey from touching the bottom. Add the remaining water and bring to a boil (100°C / 212°F). Place the wrapped balls on the rack.
Cover the pot tightly and steam
Cover the pot tightly and steam for 2 to 3 hours. Check periodically to ensure the water hasn't boiled dry, adding more boiling water as needed.
3 hr
A little kitchen wisdom
Traditional Kenkey requires fermentation for 2-3 days prior to cooking. If you cannot find pre-fermented corn dough, you can make it by soaking white corn, grinding it into a thick paste, and leaving it in a warm place to ferment. The 'aflata' (cooked part) is crucial for the final texture.
