Kenkey

Use 900 g commercially prepared fermented maize dough suitable for kenkey; 350-500 ml water; 1/2 tsp salt. Use prepared fermented dough from a reputable food supplier and follow its storage directions; this recipe does not start an uncontrolled home fermentation. Use a labeled food-grade product and follow storage directions; smell or appearance does not establish safe fermentation.

Mix half the dough with 350 ml water and cook over medium heat, stirring, 10-15 minutes until a thick cooked paste forms. Whisk smooth cold, then scrape continuously until thick with no dry maize pockets.

Cool slightly, then knead with the remaining dough and salt, adding only enough extra water if needed to shape. Wait until safe to handle, knead both portions evenly and add only enough water to shape.

Divide into 6, wrap each firmly in overlapping softened corn husks and tie. Place in a pot, add water to partly cover and simmer covered 1.5-2 hours, topping up boiling water as needed, until cooked throughout. Soak husks until flexible, overlap every gap, tie firmly and maintain a quiet simmer; test cooked center and follow product timing if longer.

Serve: 150 g prepared pepper sauce; 6 portions grilled fish. Rest 10 minutes, unwrap and serve with pepper sauce and fish. Drain before resting and unwrap carefully to release steam; serve prepared sauce and fish.