Windblow Traditional Corn Dough – 1kg

Description

Windblow Traditional Corn Dough – 1kg | Premium Nixtamalized Maize Dough | For Kenkey, Banku, Koko, Akple & Abolo | Ghanaian Kitchen Essential

The foundation of Ghanaian cooking — traditional corn dough, ready to transform into your favourite dishes 🇬🇧

In Ghana, corn dough is not just an ingredient — it is the foundation. The fermented, slightly sour, deeply earthy maize dough that is transformed into Kenkey, Banku, Koko, Akple, and Abolo — the dishes that define Ghanaian cuisine from the coast to the north, from Accra to the Volta Region, from the diaspora kitchen in London to the chop bar in Kumasi.

Windblow Traditional Corn Dough is suitable for African or vegetarian breakfast or wholemeal dishes and porridge — commonly used in preparing Kooko, Kenkey, and Banku. Windblow Premium Corn Dough is a maize dough that comes from ground nixtamalized corn — field corn grain dried and then treated by cooking the mature, hard grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, then allowed to soak for many hours.

This traditional nixtamalization process — ancient, proven, and deeply effective — transforms raw maize into a significantly more digestible, more nutritious, and more deeply flavourful dough base. The result is a corn dough with a characteristic mild sourness, smooth texture, and authentic Ghanaian flavour that instant dry flour powders simply cannot replicate.

The Ingredient

🌽 Nixtamalized Maize Dough (Zea mays) — whole field corn, traditionally processed through nixtamalization — cooked in calcium hydroxide (slaked lime) or wood ash solution and soaked — then ground into a smooth, pliable dough. The nixtamalization process:

• Removes the outer hull (pericarp) of the corn kernel — improving texture and digestibility
• Significantly increases the bioavailability of Niacin (Vitamin B3) — making it accessible to the body in a way raw corn cannot
• Adds Calcium from the lime processing
• Develops the characteristic mild, slightly earthy, authentically Ghanaian flavour profile
• Creates the optimal dough consistency for Kenkey, Banku, and Akple preparation

Nutritional Highlights

✅ Rich in complex carbohydrates — a high-energy, sustaining daily staple ✅ Good source of dietary fibre — from whole maize ✅ Enhanced Niacin (B3) bioavailability — from nixtamalization process ✅ Contains Calcium — from lime processing ✅ Good source of plant protein — from whole maize ✅ Naturally gluten-free — pure maize, no wheat ✅ Naturally vegan — 100% plant-based ✅ No artificial additives, no preservatives

What You Can Make With Windblow Corn Dough

🥘 Banku — reconstitute the corn dough with water and cook with a cassava dough mixture, stirring continuously until smooth and cohesive. The tangy, firm Ga swallow served with okra soup, tilapia, and pepper

🌽 Kenkey — use the corn dough as the base for authentic Ghanaian Kenkey — divide into two portions, partially cook one half, combine, wrap in banana leaves or corn husks, and steam for the authentic fermented corn dumpling

🥣 Koko (Hausa Koko / Corn Porridge) — reconstitute with water and cook into a smooth, creamy morning porridge — flavour with ginger, cloves, and pepper for Hausa Koko style

🥞 Akple — use as the base for Ewe-style Akple swallow from Ghana’s Volta Region

🍞 Abolo — traditional Ghanaian steamed corn bread — wrap seasoned corn dough in banana or plantain leaves and steam for the authentic Abolo experience

🧆 Koose (Bean & Corn Fritters) — combine with peeled beans for the Northern Ghanaian street food fritter

How to Use

Reconstitute Windblow Corn Dough with water to achieve your desired dough consistency before cooking. The flour is reconstituted with water to make a dough before it is used in cooking.

For Banku: Combine reconstituted corn dough with cassava dough (typically 70% corn, 30% cassava). Cook on high heat, stirring and folding continuously with a wooden spoon for 20–30 minutes until the dough is smooth, cohesive, and pulls away cleanly from the pot.

For Koko porridge: Mix with water to a smooth slurry and cook over medium heat, stirring continuously, until thickened to your preferred porridge consistency.

Net Weight: 1kg Brand: Windblow Traditional Food Ingredient: Nixtamalized Maize Dough (Zea mays) Naturally gluten-free | Vegan | No additives | No preservatives Shipping: Delivered across the UK 🇬🇧 by Duaba Afro Foods

ℹ️ Allergen Information: Contains maize (corn) only. Naturally free from gluten, nuts, soya, and dairy. May contain traces of other allergens during processing — always check the product label before consuming. Note: Although naturally gluten-free, individuals with coeliac disease should confirm certified gluten-free status before consuming. Storage: Store in a cool, dry place away from moisture. Once opened, seal tightly and refrigerate — corn dough is perishable once rehydrated. Use within the recommended period. If the dough develops an off smell or mould, discard immediately.