Kpokpoi

Step 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.

Step 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.

Step 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.

Step 4: Meanwhile, boil 7 oz okra in a little salted water until just tender and still green, then drain and chop finely.

Step 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.

Step 6: Serve warm with palm nut soup or pepper sauce.