Method:
Soak raw maize kernels in water for 3 days. Rinse and pound to a pulp or blend until smooth. Bind with water to form a thick dough. Allow to stand for another day to ferment. Divide dough into three parts and cook 2 parts softened with water in a heavy pot, for 30 minutes, stirring. Remove from heat and mix with rest of the raw dough. Add salt. Mould into rounds and wrap tightly with banana leaves. Line the pot with banana leaves and place Kenkey balls on it. Top with water and cook for 3 hours.
