HOW TO MAKE KOKI CORN

Koki corn, is a traditional corn pudding made with blended fresh sweet corn, wrapped in banana or plantain leaves and steamed into a firm dough. Delicious, comforting and a true reflection of how simple, fresh ingredients make the best meals.

WHICH CORN TO USE FOR KOKI CORN

In Cameroon, the arrival of the rainy season signifies the arrival of one of my favorites, fresh corn. Growing up we cultivated corn and it has always been staple in our diet. From breakfast items like bouille, through other traditional dishes like fufu corn, cornchaff and more. The corn we use for koki corn is naturally sweet and typically used within a day of harvest. This might not be the ideal for everyone but you can still enjoy this dish without a nearby farm or freshly harvested corn.

Today we are using some frozen super sweet corn. You can also use canned corn or frozen cream corn (frozen cream corn seem to contain more than corn which we try to avoid as much as we can).

INGREDIENTS FOR KOKI CORN AND SUBSTITUTES

Fresh frozen corn: This pudding has a nice natural sweetness to it from the corn(no sugar added). Freshly harvested sweet corn or super sweet frozen corn is best. Soak the frozen corn in warm water until thawed and strain or you can thaw overnight in the fridge before use.

Corn meal: We are using yellow cornmeal here to help firm up the pudding. Traditionally, freshly harvested corn from Cameroon, once blended for the pudding has a thicker consistency and will naturally form a firm dough. The frozen corn, once blended is a little more runny and if cooked outwith cornmeal, results in a softer pudding.

Fresh Kale: This brings some color to the pudding and also added greens. In Cameroon, we use cocoyam leaves. You can also use spinach, fresh or frozen. Note that spinach has a higher water content, you will need to take that into consideration when preparing your pudding mixture.

Palm oil: We add a little palm oil for flavor and color. This is optional yet irreplaceable. If you choose to omit, you cannot substitute with any other oils.

Seasoning: What makes this dish special is its simplicity. All you need is salt and a hot pepper if you want some heat.

Plantain of Banana leaves (and aluminum foil): If you can get your hands on these, do. There is a reason our ancestors prepared food in leaves. The flavor impact in unbeatable. You can use aluminum foil if that is all what you have access to. A local Asian grocery store may have banana leaves.

HOW TO MAKE KOKI CORN

To prepare the corn, soak the frozen corn in warm water until thawed and strain or you can thaw overnight in the fridge before use. Blend in a food processor or high power blender with no water added until smooth. You want it creamy with a little texture. Feel free to scoop out about half a cup of roughly blended corn if your super charger blender completely pulverizes everything.

If you are using palm oil, warm for about a minute and add into the freshly blended corn. Again this is for color and flavor. A little goes a long way. Then add enough cornmeal to slightly thicken the blended corn. If you add a little too much cornmeal, you will be obliged to add water, so a little at a time. Too much cornmeal will also impact the sweetness of your koki corn. Season with some salt and hot pepper.

Lastly bring in some color with your chopped greens, be it kale , spinach or if you’re lucky cocoyam leaves. Again, more spinach, higher water content and once cooked, dough will be slightly softer than if you use kale or cocoyam leaves.

HOW TO WRAP KOKI CORN.

Prepare the banana leaves.

Make banana leaves pliable by setting into warm water for about 15 to 20 minutes. **Traditionally we run the banana leaves quickly over open flames** . Carefully rinse leaves, then with a knife, gently cut out any midrib left over from the leaf, ensuring you do not tear it.

To wrap, cut out a foot of banana leaves. Scoop about a cup of dough unto the edge of the leaf, leaving about a quarter inch room from edge . Carefully roll a few times until you use up all the leaf. Then pull in edges to close. Using the same technique, wrap rolled koki corn with foil and tightly seal. Continue until all of the dough is used.

COOKING KOKI CORN

Koki corn is steamed until dough firms up. A few important tips to ensure you get the best possible results.

Prevent burns. Line your pot with some banana leaves, or if you have some corn husks even better. This prevents direct contact with the pot if in that one instance you let the water dry out! No burns! This also prevents water from leaking into your dough ( The foil wrap!!!! make it tight!)

Get a head start on cooking: When you are half way through wrapping your koki corn, add water into your prepared pot and bring it to a boil. This gets the steam going for a jump start in cooking.

Do not submerge the dough. Water will always find a way in if you do. So placing the dough seam side up with the water below the seam is important. You will have to add more hot water at some point. Lock in the steam by placing more leaves over wrapped koki corn before closing your pot.

Avoid high heat: As much as you may want things to cook as fast as you’ll like, avoid cranking up the heat. Vigorous boiling runs the risk of getting water into your koki corn and also burning. Be patient, you’ll enjoy the end results.

Cook for at least forty five minutes to an hour.

SERVING KOKI CORN

When ready, carefully remove dough and let cool until it is comfortable to touch before opening. This also lets it firm up more. We love our meals so much sometimes we forget they are side dishes. Enjoy this side dish with protein of choice. Fell free to serve with a hot pepper sauce on the side.

ENJOY!