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Banku and Kenkey

Yields6 ServingsPrep Time3 daysCook Time30 minsTotal Time3 days 30 mins

 6 cups orn (maize) flour or cornmeal (ground corn or ground maize); (White cornmeal is preferred, it should be finely ground, like flour. Latin American style corn flour, as is used in tortillas, tamales, pupusas, etc. is the right kind); for Banku only: a similar amount of equal parts corn flour and grated cassava tuber may be substituted
 for Kenkey only: banana leaves, or maize or corn husks, or aluminum foil to wrap dough in
Prepare the fermented cornmeal dough
1

Traditional Method:
In a large container combine the corn flour (or corn flour and grated cassava) with just enough warm water to dampen all of it. Mix well. Cover the container with a clean cloth. Set it in a warm place, such as a warmed oven or on top of the refrigerator, for two to three days. Fermentation may take longer than two days, especially in cool climates. (Note: a warmed oven is an oven that has been heated for a few minutes then turned off. The flour should ferment, not cook.) When it is properly fermented, it should have a slightly sour, but not unpleasant, aroma — like rising bread dough. Overly fermented corn flour will not taste right.

Alternate method:
Prepare the corn flour as described above, and let it ferment for about six hours. Then mix one tablespoon of vinegar into the wet corn flour. Once the fermented dough is ready, prepare Banku or Kenkey according to the following methods.

To prepare Banku
2

Knead the fermented dough with your hands until it is thoroughly mixed and slightly stiffened.

In a large pot, bring one cup of water to a boil. Slowly add the fermented dough. Cook for 20 minutes or more, stirring constantly and vigorously. The banku should become thick and stiff. Add water as necessary, if it becomes too dry. Form the banku into serving-sized balls (about the size of a tennis ball). May be served hot or cool (room-temperature).

To prepare Kenkey
3

Knead the fermented dough with your hands until it is thoroughly mixed and slightly stiffened. Divide the dough into two equal parts.

In a large pot, bring one cup of water to a boil. Slowly add one part of the fermented dough. Cook for about ten minutes, stirring constantly and vigorously. Remove from heat. This half of the dough is called the "aflata".

Combine the aflata with the remaining uncooked dough. Mix well.
Divide the aflata-dough mixture into serving-sized pieces. Wrap the pieces tightly in banana leaf, 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. Cooking string can be used to tie the wrapping closed.

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 room-temperature.

Nutrition Facts

Servings 6