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Kpokpoi
Steamed fermented corn with palm oil
Kpokpoi: the Ga festival dish of steamed fermented corn tossed with palm oil and okra
When the Ga people of Accra celebrate Homowo each August, a harvest festival whose name means 'hooting at hunger', chiefs sprinkle kpokpoi on the ground for the ancestors and families eat it from big bowls with palm nut soup. The fermented corn dough is steamed into fluffy, slightly sour crumbs, then rubbed with red palm oil and chopped okra so every grain is coated and the dish is pale orange and loose, not sticky. The festive soup is usually made with fish; this version is meat-free, and a vegetable palm nut soup or a simple pepper sauce goes well with it. Chef's tip: rub the steamed crumbs through a coarse sieve or between your palms while still warm; the usual mistake is leaving lumps, which stay doughy in the middle.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the corn
- 1 ⅓ lb fermented corn doughfrom African shops; or mix 400 g fine cornmeal with 350 ml water and leave covered at room temperature for 2–3 days until pleasantly sour
- ½ cup wateras needed
- 1 tsp salt
To finish
- 7 oz okratops trimmed
- ¼ cup red palm oil
- 1 onion (optional)very finely chopped
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Method
0/6 doneStep 1: Crumble 1 ⅓ lb fermented corn dough into a large bowl with 1 tsp salt. Sprinkle over ½ cup water a little at a time and rub between your fingers until it forms damp crumbs the size of lentils.
10 minStep 2: Line a steamer basket or a colander set over simmering water with a damp cloth. Spread the crumbs loosely in it, cover and steam until they look darker and taste cooked, not raw.
20 minStep 3: Tip the crumbs into a bowl and rub them through a coarse sieve or between your palms to break every lump. Return them to the steamer for a second steaming, until fluffy and tender.
15 minStep 4: Meanwhile, boil 7 oz okra in a little salted water until just tender and still green, then drain and chop finely.
5 minStep 5: Warm ¼ cup red palm oil gently in a pan with 1 onion, if using, for 2 minutes. Tip the hot corn into a large bowl, pour over the oil and add the okra, then toss and rub with your hands until every crumb is coated and orange.
3 minStep 6: Serve warm with palm nut soup or pepper sauce.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 52 g
- Fat
- 13 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kpokpoi take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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