Wednesday, August 22, 2012

Dukunu....What to do with all that corn!

We have about an acre of corn growing down by the plantains - along with this one, random stalk next to the stairs off of the back verandah - 

Robert chopped it all last week and he and Bolo mashed up a bunch of it in the grinder and send it down to Bolo's sister to make some Dukunu for us.

Dukunu is the young corn ground and wrapped in the corn husks and cooked in an open hearth or over a fire, traditionally - but you can, of course, make them in an oven, and I'll tell you how.

 If you like corn, you'll love this stuff. I ate about 4 of them for dinner the other night.

6-8 ears of corn, shucked
1/2 cup coconut milk
1/8 cup water
1 Tbsp softened butter
2 tsp baking powder
1/2 tsp salt
1 tsp sugar
Corn husks, soaked in water

To remove corn kernels: 
 Use 1 Tbsp of butter to coat the ears of corn and then wrap each ear in tin foil. Place wrapped corns on a baking dish and roast for 25-30 minutes in a 375 degree oven, until soft. Remove and slice kernels from the cob.

Mash the kernels and water until fully ground - by hand if you want to be more traditional, or in a food processor if that's more your style.
Add coconut milk, 1 Tbsp butter, salt, sugar, and baking powder into corn mixture and mix well to combine all ingredients.
Put 1-2 Tbsp of the mixture into each of the presoaked corn husks. Fold the sides of the husks in towards the center, place in steamer for 30 minutes.

No - you do not eat the husk! Trip made that mistake with something like this in Colorado once. Just open it up and eat it with a fork or your fingers.