Mmori (Fermented Cornmeal)
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This recipe for mmori is the base for dishes such as kenkey, banku, mmori koko porridge, and others. Depending on the humidity of the environment you will want to ferment this cornmeal for three to five days. In this recipe I am using 8 cups of cornmeal and 4 cups of water. This is a 2 to 1 ratio of cornmeal to water, so you can use any amount of cornmeal. However, if you decide to make more, the fermantation time will increase.
What product to use
You will want to use white cornmeal that has a medium to fine texture. In my household, we always used Indian Head Stone Ground White Cornmeal. If you cannot find it at your local Walmart or African market you should be able to purchase it online on eBay or Amazon.
Mmori
Ingredients
- 8 cups white cornmeal
- 4 Cups water
Instructions
- In a bowl thoroughly mix the cornmeal and water.
- Line the top of the cornmeal mixture with plastic wrap to help prevent mold .
- Let cornmeal mixture ferment for 3-5days. Skim top layer of mixture of any mold before use.
