Kôm

Prep time: 15 minutes (plus 3 days fermentation)

Cook time: 45 minutes

Total time: 3 days 1 hour

Servings: 6 servings

Country of Origin

Togo

Description

A firm, tangy fermented corn dough staple wrapped tightly in corn husks and steamed, offering a distinct sour profile that pairs with fried fish and spicy pepper sauces.

Presentation & How It's Eaten

Unwrapped on a plate, served warm with spicy raw onion pepper sauce (piment noir) and crispy fried sardine or tilapia.

Ingredients

• 4 cups whole yellow cornmeal

• 3.5 cups warm water

• 1 tsp salt

• Dried corn husks (soaked in water to soften)

Step-by-Step Directions

• Ferment Dough: Combine cornmeal and water in a container. Cover tightly and let sit at room temperature for 2–3 days to ferment until pleasantly sour.

• Pre-cook Half: Divide fermented dough into two equal portions. Place one half in a pot over medium heat with salt, stirring vigorously for 10–12 minutes until cooked and thick (a process called aflata).

• Combine: Remove from heat and knead cooked dough together with remaining raw fermented dough until completely integrated.

• Wrap: Form dough into orange-sized balls. Wrap each ball tightly in soaked corn husks, securing ends.

• Steam: Arrange wrapped balls in a steamer basket over boiling water. Cover tightly and steam for 45 minutes until firm.

Optional

• Fast Version: Mix 1 tbsp white vinegar into fresh cornmeal dough if long fermentation time is not feasible.

Cooking Tips

• Tight Wrapping: Wrap husks snugly to prevent water from penetrating dough during steaming.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~270 kcal

• Total Fat: 2g

• Saturated Fat: 0g

• Cholesterol: 0mg

• Sodium: 380mg

• Total Carbohydrates: 59g

• Dietary Fiber: 6g

• Sugars: 1g

• Protein: 6g