LounjeLounjePlan my week

Dokunu

Also known as Dokunu (Northern Corn Cake)

Dokunu is a firm, seasoned corn cake from the communities of Niger State and the Middle Belt — a preparation that sits between a swallow and a cooked dumpling. Ground corn is mixed into a thick dough, seasoned with local spices, wrapped in corn husks or banana leaves and steamed until firm and fully cooked.

Dokunu, Nigerian cooking

Ingredients

  • 3 big cups of coarse ground corn (yellow or white corn flour / cornmeal)
  • 1 big onion, blended
  • 2 Atarodo (hot chilli peppers), blended
  • 2 big handfuls of ground dried crayfish
  • 2 cooking spoons of palm oil
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • Water as needed
  • Corn husks or banana leaves for wrapping

Method

  1. 01

    Making the Corn Dough. In a large bowl, combine the corn flour, blended onion, blended chilli, ground crayfish, palm oil, seasoning cubes and salt. Mix well. Add water gradually while mixing until a very thick, firm, well-seasoned dough forms — the dough should hold its shape when squeezed.

  2. 02

    Preparing the Wrappers. If using corn husks, soak in hot water for 10 minutes until pliable. If using banana leaves, briefly pass over an open flame to soften. Dry thoroughly.

  3. 03

    Wrapping. Lay a corn husk or banana leaf flat. Place a generous handful of the corn dough in the centre. Fold the husk or leaf over to enclose the dough completely, forming a tight parcel. Tie the ends securely with strips of husk or string.

  4. 04

    Steaming. Arrange the wrapped Dokunu parcels upright in a large steamer pot. Add water to the pot below the steamer rack and bring to a vigorous boil. Steam for 45 minutes, checking the water level every 15 minutes and replenishing with boiling water as needed.

  5. 05

    Testing and Serving. The Dokunu is done when it is firm all the way through and pulls cleanly away from the wrapper. Allow to cool for 5 minutes before unwrapping. Serve warm.

More side dishes & swallows