World's Strangest National Dishes
It may sound innocent enough—fermented, partially cooked cornmeal—but kenke is one of the planet’s most pungent foods. Ground corn is soaked in water, then allowed to ferment for three days. The kernels are then partially cooked, wrapped in banana leaves, and steamed until they reach the consistency of warm, mushy polenta. Kenke is usually served with a stew of crushed tomatoes and pepper.