Kenkey (fermented corn)

Instructions

1. In a large bowl, mix the corn flour with the yeast and lukewarm water until you get a smooth, runny dough.
2. Cover and leave to ferment at room temperature for 48 hours, until the dough smells slightly sour.
3. Drain the dough and mix it with the salt.
4. Wash the banana leaves, pass them quickly over a flame to make them pliable, then cut them into 20 cm squares.
5. Take a handful of dough, shape it into a ball and wrap it in a double layer of banana leaf, closing it well.
6. Arrange the parcels in a pot with a little water at the bottom, cover and steam for 1 hour 30 minutes, adding water if needed.
7. Let cool before unwrapping and serving.