Cameroonian Koki Corn
Cameroonian Koki Corn
Koki Corn is a traditional Cameroonian dish made with ground corn and palm oil, wrapped in banana leaves, and steamed to perfection. It's a vegan-friendly meal that's flavorful, filling, and can be paired with any protein for a complete meal.
Equipment
Ingredients
- 4 cups fresh corn kernels about 8 ears of corn, or substitute with frozen/canned corn
- 1 cup yellow cornmeal or corn flour 120g
- 3/4 cup palm oil 150g
- 1 cup fresh spinach or cocoyam taro leaves, chopped
- 3/4 tsp salt
- 1 small seasoning cube Maggi or 1/2 tsp bouillon powder
- 1/2 onion chopped (optional)
- 1/2 - 1 habanero pepper chopped (optional)
- 4-6 banana leaves or substitute with aluminum foil, cut into long rectangles, warmed to soften
Instructions
- Warm the Palm Oil: Heat the palm oil in a skillet for about 2-3 minutes, but do not bleach it. Just warm it gently.
- Blend the Corn Mixture: Add the fresh corn kernels, onion, and hot pepper (if using) to a blender or food processor. Add 1/4 cup water and pulse until you achieve a coarsely ground mixture. Do not blend it too finely; the mixture should still contain visible bits of corn.
- Combine Ingredients: In a large mixing bowl, combine the ground corn mixture, cornmeal, and the warmed palm oil. Stir in salt, seasoning cube or bouillon powder, and mix well. Add the chopped spinach or cocoyam leaves and stir until evenly combined.
- Prepare the Pot for Steaming: Line the bottom of a large pot with empty corn cobs to create a base. This will keep water from coming into direct contact with the wrapped Koki Corn. Add 1/2 cup water to the pot and bring it to a gentle boil.
- Wrap the Koki Corn: Spoon about 1/2 to 1 cup of the corn mixture onto each banana leaf rectangle. Fold the leaf to create a secure bundle, ensuring the mixture is tightly wrapped. Repeat with the remaining corn mixture.
- Steam the Bundles: Place the wrapped bundles in the pot over the corn cobs. Cover the bundles with additional banana leaves or aluminum foil to trap the steam. Place the lid on the pot and steam for about 30 minutes. Every 5-10 minutes, check the pot and add more water (about 1/2 cup) to prevent it from drying out.
- Serve: Once cooked, allow the Koki Corn to rest for about 10 minutes. Unwrap and serve warm.
Notes
- Cornmeal Alternative: If using hard African corn, you may not need to add cornmeal, as this type of corn is starchy enough to hold the mixture together. For soft sweet corn, cornmeal is necessary to prevent the mixture from becoming too mushy.
- Variations: You can add dried shrimp (crayfish) to the mixture for an extra depth of flavor.
- Serving Suggestions: Though vegan, Koki Corn pairs well with grilled chicken or any protein of choice for a balanced meal.
Nutrition
Calories: 436kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 0.1mgSodium: 471mgPotassium: 409mgFiber: 5gSugar: 7gVitamin A: 669IUVitamin C: 10mgCalcium: 12mgIron: 1mg
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