DORKUNU is a special delicacy from West Africa. it is also known as kenkey or kormi. it is usually served hot with ground chili pepper, onions, fish as well as black pepper sauce locally known as shitto. Dorkunu is mostly eaten by people from Ghana, Togo, Cote D’ivoire. Those who are close to Badagry also enjoy the dish.
Ingredients for preparing Dorkunu are:
Grounded white corn (maize)
Corn husk or banana leaves
Soak the dry corn in water. After three days, drain and wash the corn in fresh water. Grind it and add some water to make it into a dough with a smooth surface.
Keep it in a warm place to ferment for two to three days before using it to prepare your Dorkunu.
Before using it for the preparation, the moldy surface on top should be removed or discharged.
In a large pot, bring one cup of water to boil. Slowly add one part of the fermented dough. Cook for about 10 minutes, stirring constantly and vigorously remove from the heat. This half of the dough is called the “aflata”.
Combine the aflata with the remaining uncooked dough. Mix well because the proportion of raw dough to the aflata determines the softness of the kenkey after cooking.
Divide the aflata and raw dough mixture into serving sized pieces. Wrap the pieces tightly in banana leaves, maize, or corn husks or foil. Banana leaves are more flexible if they have been briefly warmed in a hot oven or a pot of boiling water. The wrapped dough should look like burritos or tamales.
Place the wrapped dough packets on a wire rack above water in a large pot. Bring to a boil and steam for one to three hours, depending on their size and thickness. Serve at room temperature.
Dorkunu is usually served hot with red pepper sauce made of ground chili pepper, onions and tomatoes, as well as a black pepper sauce locally called Shito.