Val Val Recipe
A staple in Benin and Togo, Val Val is a tangy, stretchy fermented corn dish with a smooth, dough-like texture. Made by soaking and fermenting cornmeal for 2–3 days, then cooking it into a soft, elastic fufu. It’s traditionally paired with spicy stews, grilled fish, or vegetable sauces.
Ingredients
- 2 cups cornmeal (or whole corn kernels, soaked and ground)
- Water (for soaking and mixing)
- Salt (to taste)
Instructions
1. Fermentation Process (2–3 Days)
- If using whole corn kernels, soak them in water for 24 hours.
- Drain and grind into a smooth paste (a blender works well, but a mortar and pestle is the traditional method).
- Transfer the paste to a clean bowl, cover with a cloth, and let it ferment at room temperature for 2–3 days.
- You’ll notice a slightly sour smell—this indicates successful fermentation.
2. Cooking the Val Val
- Scoop out the fermented dough and mix with a little water to form a smooth, thick paste.
- In a pot, bring 2 cups of water to a boil.
- Add the fermented corn paste gradually, stirring constantly to prevent lumps.
- Reduce heat and keep stirring until the mixture thickens into a stretchy, dough-like consistency (about 10–15 minutes).
- Add salt to taste.
- Once smooth and elastic, remove from heat.
3. Serving Suggestions
- Wet your hands with cold water and shape the Val Val into small balls.
- Serve warm with spicy okra soup, fish stew, or peanut sauce.