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Koki Corn By Precious Core

Koki Corn By Precious Core

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RatingDifficultyIntermediate
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Koki Corn By Precious Core
Yields6 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

This is the recipe for Cameroonian fresh corn tamales which are made by wrapping ground corn in banana leaves then steaming until done. It is vegan, requires minimal ingredients and so delicious! Though it is vegan, I love serving it with some sort of protein on the side like my perfect grilled chicken to make for a balanced meal. You could serve with any protein you prefer.

Koki Beans - moist, tasty pudding-like steamed treat made with coarsely grounded black-eyed peas and some spinach. Great as a meal on its own or with boiled plantains!

 4 cups fresh corn (cut off about 8 ears of corn), 660 grams substitute with frozen sweet corn or canned sweet corn
 ¾ cup palm oil, 150 grams
 1 cup freshly chopped spinach or cocoyam (taro) leaves
 ¾ tsp salt
 1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
 ½ onion - chopped optional
  hot (habanero) pepper optional
 46 banana leaves - warmed over a flame or immersed in hot water to wilt and thoroughly rinsed (substitute with aluminium foil) cut into long rectangles

 

Ingredients

 4 cups fresh corn (cut off about 8 ears of corn), 660 grams substitute with frozen sweet corn or canned sweet corn
 ¾ cup palm oil, 150 grams
 1 cup freshly chopped spinach or cocoyam (taro) leaves
 ¾ tsp salt
 1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
 ½ onion - chopped optional
  hot (habanero) pepper optional
 46 banana leaves - warmed over a flame or immersed in hot water to wilt and thoroughly rinsed (substitute with aluminium foil) cut into long rectangles
Koki Corn By Precious Core
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