Ingredients
6 cups fermented corn dough
1 tbsp salt
3 cups water
Corn husks
4-5 cups water (to cook the kenkey)
How to make it:
I personally buy fresh corn from the supermarket and use the husk. But you can use the already cut corn husk from the supermarket.
Carefully peel the husk from the fresh corn and leave it for 24 hours to dry a bit.
After 24 hours, wash the husk very well then soak them in hot water for 5 minutes.
Take them out after 5 minutes and set them on the side.
Now, take your fermented corn dough and divide it into 3 equal parts to make it 2 cups each.
Take one part which is 2 cups of the fermented corn dough and place it in a pot.
Add 3 cups of water, 1 tablespoon of salt and mix well.
Place the pot on a medium heat and cook until the dough is halfway cooked. Use a wooden spatula to stir and press against the pot as it cooks and thicken.
Once the dough is halfway cooked take it off the heat then add the rest of the uncooked fermented dough (which is 4 cups). Mix very well until everything is combined.
Take the corn husk and scoop the mixture onto the husk. Mold the dough with extra husk until the dough is fully covered.
Hold the bottom of the husk and twist tight. Then find a spot where you can stick the twisted bottom inside of the dough. Cover the gap by pulling the husk back in place.
In a large pot, layer the pot with corn husk and place the now wrapped corn dough in the pot.
Add 4-5 cups of hot water and cover with more corn husks. Cover with a lid and cook for 3-4 hours.
Make sure to check often and add more HOT water as needed. About every 30 minutes to an hour. Do not add cold water, always add hot water instead. Adding cold water will slow down the cooking time.
After 4 hours turn the heat off and enjoy with fried fish, shito and red pepper sauce on the side.
