These Corn Husks are naturally dried and carefully packed for traditional cooking. Commonly used in both African and Latin American cuisines, they serve as wrappers for dishes such as Kenkey in Ghana or Tamales in Mexico. The husks provide a natural, earthy flavor while holding food together during steaming or boiling.

Recipe Using Corn Husks: Kenkey

Ingredients:

• 4 cups fermented corn dough

• 1 tsp salt

• Corn husks (cleaned and soaked in warm water)

Instructions:

1. Soak the corn husks in warm water until pliable.

2. Mix fermented corn dough with salt.

3. Scoop portions of dough and wrap tightly in the softened corn husks.

4. Arrange in a large pot, add water to cover halfway, and steam for 2–3 hours.

5. Serve hot with pepper sauce and fried fish.

Names in African Countries

• Ghana: Kenkey husks (Dzɔɔ)

• Nigeria: Corn husks (used less commonly but sometimes in Moi Moi)

• Kenya/Uganda: Maize husks

• Latin America (reference): Tamale husks