Kpekple

Step 1: Break up the 1 ¾ lb fermented corn dough (from an African grocer) in a large bowl, sprinkle over the 1 tsp salt and work in the ¾ cup water a little at a time until it feels like damp sand that just holds together when squeezed. A common mistake is making it wet like porridge, which steams into a solid block.

Step 2: Line a steamer basket with a clean damp cloth or banana leaves and spread the dough loosely in it, about 4 cm deep, without pressing down.

Step 3: Steam over boiling water with the lid on for 40 minutes, topping up the water once. It is done when the dough has darkened slightly, feels firm and a piece breaks cleanly without being sticky inside.

Step 4: Tip the hot dough into a wide bowl and let it cool just enough to handle. Rub it between your palms and through your fingers into fine, loose grains, breaking every lump.

Step 5: Steam the 9 oz okra over the same water for 5 minutes until bright green and slightly slippery.

Step 6: Warm the 6 tbsp red palm oil in a small pan over a low heat with the 1 onion for 4 minutes until the onion softens; don't let palm oil smoke or it turns bitter.

Step 7: Pour the oil over the corn grains, add the okra and toss with your hands until every grain is orange-gold and the okra is spread through. Taste for salt.

Step 8: Serve warm in mounds with the 3 ¼ cups palm-nut soup or tomato pepper stew on the side or poured over.