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Cameroonian Corn Koki

Cameroonian corn koki

Main dishes

A traditional Cameroonian dish, deliciously sweet and colorful, made with fresh corn, palm oil, and yellow corn flour.

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Recipe from Kittycataclysm, Saula1986, MathXplore and 2 other contributors, adapted by Recette de cuisine · · updated on

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Corn stew is a traditional Cameroonian dish, known for its bright yellow color and sweet taste. This dish is often prepared during the rainy season, when fresh corn is plentiful. Its simple recipe makes it a delicious dish to share.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Resting10 min
  • Total1 hr
  • DifficultyEasy
  • Cooking methodsteaming

Ingredients

4 people
  • $0.10
  • $0.40
  • $0.04
  • $0.18

Directions

  1. Heat the palm oil in a frying pan for 2 to 3 minutes, but do not let it brown.
  2. Roughly combine the corn, onion, and chili pepper with 1/4 cup of water: it should still be chunky. ≈ 4 min
  3. Pour the into a mixing bowl, add the corn flour, hot oil, salt, and crumbled bouillon, and mix well.
  4. Incorporate the chopped leaves. ≈ 4 min
  5. Line the bottom of a large pot with the trimmed ears of corn, arranged to create space for the patties. Pour in 1/2 cup of water and bring to a simmer. ≈ 3 min
  6. Wrap the preparation in banana leaves, forming small bundles, and place them in the stockpot. Cover with more leaves (or aluminum foil). ≈ 3 min
  7. Cover and steam for about 30 minutes, adding 1/2 cup of water every 5 to 10 minutes.
  8. Let it rest for 10 minutes, then unwrap and serve warm.

Equipment

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Before you start

Ingredients

  • 1/4 to 1/3 cup of palm oil
  • 4 cups of fresh corn kernels (and the ears, shucked)
  • Half an onion
  • 1 hot chili pepper
  • 1 cup of yellow cornmeal
  • 1 teaspoon of salt
  • 1 bouillon cube
  • 1 handful of chopped green leaves (spinach or cassava leaves)
  • 5 banana leaves

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