Cameroonian maize dish

Directions

1. Heat the palm oil in a pan for 2 to 3 minutes, without letting it burn. ⏱ 3 min
2. Place the corn, onion, and chili pepper in a blender or food processor. ≈ 3 min
3. Add 1/4 cup of water, then mix until you have a coarsely ground mixture. ≈ 4 min
4. Avoid overmixing until you have a smooth dough; small pieces of corn should still be visible. ≈ 4 min
5. Pour, mix into a bowl, and add the maize flour. ≈ 3 min
6. Pour the warm oil paint into a container and mix thoroughly. ⏱ ≈ 8 min
7. Add the salt and bouillon cube, then continue to blend. ⏱ ≈ 10 min
8. Add the chopped leaves to the mixture and mix until they are well incorporated. ≈ 4 min
9. Prepare a pot by placing the chopped corn at the bottom. ≈ 3 min
10. This creates a raised platform that prevents water from seeping into the maize. ≈ 3 min
11. Pour the approximately 1/2 cup of water into the pot and bring to a gentle simmer while continuing to wrap the corn. ⏱ ≈ 10 min
12. Wrap the maize mixture in banana leaves to create small bundles. ≈ 3 min
13. Place them in the pot, then cover them with torn or unused banana leaves (or aluminum foil). ≈ 3 min
14. This allows for the steaming process to continue during cooking. ⏱ ≈ 10 min
15. Place the lid on the pot and steam for about 30 minutes. ⏱ 30 min
16. Every 5 to 10 minutes, open the container and add 1/2 cup of water to prevent it from drying out. ⏱ 10 min
17. After cooking, let it rest for about 10 minutes. ⏱ 10 min
18. Unwrap the portions and serve the corn cakes hot. ≈ 2 min
19. Enjoy your delicious corn chips! ≈ 3 min