HOW TO MAKE FERMENTED CORN DOUGH

In Ghana, dry corns are soaked in water for a period of three(3) to five(5) days or longer depending on how soft you want the corn to be, after the corn has been well soaked, the water is drained from the corn and new water is added to the corn. The corn is then washed many times for freshness.The corn is taken to the corn milling machine to be grinded. Some people chose to add water to the corn mill at the milling machine or take it home to do so.Either ways work. The corn mill is well mixed and pressed down thoroughly. Now we have our corn dough after the water has been added. Some people use clear plastic wrappers, cheesecloth, napkins or any appropriate material to cover the top and then place a lid cover over it. The corn dough is stored at a room temperature for 5 days to a week to ferment. This fermented corn is then used for many things; examples porridge, banku, akple (among the Ewes) and Kenkey just to named a few.

Because it is very hard to go through this process where you live abroad, I will use the following ingredients to get something similar to that of back home (Ghana).

4lbs of India Head OLD Fashioned Stone Ground White Corn Meal (will do).
1lbs Goya Extra Fine Yellow or White Corn Meal.
2 tbsp of Pink Himalayan Salt or any Salt desired.
8 Cups of Water.
Clear Plastic Wrap or any cloth material for covering.

In any storage container of your choice, mix together the ingredients listed above with water gradually until a well mixture is formed, except the clear plastic wrap.
Press down the dough to close any openings or gaps. Cover the top with plastic wrap or any material and a lid.
Put it in a room temperature area for 3 to 5 days to ferment, after days have reached remove the covering. Remove any appearance on top of the corn dough.Mix it well again and press or push down. Cover with lid and is ready to be use.
The fermented corn dough can be stored in a freezer to stop the fermentation process. whenever you want to use the dough, take it out of the freezer, let it thaw then it is ready for use.

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