1 Soak the corn for 2 days, changing the water daily
2 Strain out water on the third day and wash the corn
3 Pound in a mortar or have it milled
4 Mix the corn-meal with a little water to make a stiff dough, pack tightly in an enamel bowl or calabash and leave covered till next day. This keeps for about 3 – 4 days if it is covered tightly. If the meal is required immediately then proceed without first making it into a dough.
Bon appetite!
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