Dried Corn Husk
Soak the white maize in water for a day to soften, and then mill into dough.
Allow the dough to ferment for two to four days.
Knead the fermented dough into a smooth ball, cut in two equal portions.
Cook one portion for about 10 – 20 minutes in a pot of water into a gelatinous solid paste.
Mix the cooked bit called aflata with the uncooked dough, and then cut into dumpling sizes for serving.
Wrap the dough in maize husk and put it in a pot with water and allow to boil two for one to three hours, depending on the size of the dumplings and or heating source.
Serve with soup, stew or pepper and fish