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KOKI CORN

KOKI CORN, CAMEROON CORN PUDDING

Elsie Kriz
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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine Cameroon

Equipment

  • food processor

Ingredients
  

  • 4 cups frozen super sweet corn (measure after thawing!)
  • 1/2 cup yellow corn meal
  • 1-2 Tablespoons palm oil
  • 2 Tablespoons warm water
  • 1 tsp kosher salt
  • 1 cup chopped baby kale (or fresh spinach-Feel free to add more)
  • Banana or plantain leaves for wrapping (or aluminum foil)

Instructions
 

  • Soak the frozen corn in warm water until thawed and strain. Using a food processor or blend high power blender, blend with no water added until smooth. (You can blend with a fresh scotch bonnet pepper if you want some heat)
  • Warm palm oil in microwave for about a minute and add into the freshly blended corn. Then mix well.
  • Add enough cornmeal to slightly thicken the blended corn. You should have a soft paste. If too much cornmeal is added, add a little warm water to thin.
  • Season with salt, then add in chopped kale.
  • 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 the leaf. Then pull in edges to close. Using the same technique, wrap banana leaf rolled koki corn with foil and tightly seal. Continue until all of the dough is used.
  • Line a large cooker with some banana leaves then add in water and bring to a gentle simmer. Carefully place wrapped koki corn, seam side up, then cover with more banana leaves, or foil to lock in steam before closing the pot. Koki corn SHOULD NOT be submerged. Water should be below seam.
  • Cook for about an hour until dough firms up. Check periodically, adding hot water around the corners to prevent burning.
  • When ready, carefully remove dough from pot and let it cool until you can comfortably remove foil.
  • Then peel off banana leaves and serve. Enjoy
Keyword koki corn