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Koki Corn

Koki Corn is the African version of Mexican fresh corn tamales. Corn is ground, mixed with ingredients then wrapped in banana leaves (or aluminium foil) and cooked. I love to call it Cameroonian fresh corn tamales. My Nigerian friends would probably call this “corn moin moin” because it is like moin moin, a savoury pudding made with blackeyed peas. The difference is this one is made with corn then some leaves are added to it just like with Cameroonian Koki Beans. I just love meals that are made this way – the wrapping and steaming way

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Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 4 cups fresh corn (cut off about 8 ears of corn), 660 grams subsitute with frozen sweet corn or canned sweet corn
 1 cup yellow corn meal or corn flour, 120 grams
 ¾ cup palm oil, 150 grams
 1 cup freshly chopped spinach or cocoyam (taro) leaves
 ¾ tbsp salt
 1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
 ½ onion - chopped optional
 ½ 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

get recipes here

Ingredients

 4 cups fresh corn (cut off about 8 ears of corn), 660 grams subsitute with frozen sweet corn or canned sweet corn
 1 cup yellow corn meal or corn flour, 120 grams
 ¾ cup palm oil, 150 grams
 1 cup freshly chopped spinach or cocoyam (taro) leaves
 ¾ tbsp salt
 1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
 ½ onion - chopped optional
 ½ 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

Directions

Koki Corn

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Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 4 cups fresh corn (cut off about 8 ears of corn), 660 grams subsitute with frozen sweet corn or canned sweet corn
 1 cup yellow corn meal or corn flour, 120 grams
 ¾ cup palm oil, 150 grams
 1 cup freshly chopped spinach or cocoyam (taro) leaves
 ¾ tbsp salt
 1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
 ½ onion - chopped optional
 ½ 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

get recipes here

Ingredients

 4 cups fresh corn (cut off about 8 ears of corn), 660 grams subsitute with frozen sweet corn or canned sweet corn
 1 cup yellow corn meal or corn flour, 120 grams
 ¾ cup palm oil, 150 grams
 1 cup freshly chopped spinach or cocoyam (taro) leaves
 ¾ tbsp salt
 1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
 ½ onion - chopped optional
 ½ 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

Directions

Koki Corn

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Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 4 cups fresh corn (cut off about 8 ears of corn), 660 grams subsitute with frozen sweet corn or canned sweet corn
 1 cup yellow corn meal or corn flour, 120 grams
 ¾ cup palm oil, 150 grams
 1 cup freshly chopped spinach or cocoyam (taro) leaves
 ¾ tbsp salt
 1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
 ½ onion - chopped optional
 ½ 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

get recipes here

Ingredients

 4 cups fresh corn (cut off about 8 ears of corn), 660 grams subsitute with frozen sweet corn or canned sweet corn
 1 cup yellow corn meal or corn flour, 120 grams
 ¾ cup palm oil, 150 grams
 1 cup freshly chopped spinach or cocoyam (taro) leaves
 ¾ tbsp salt
 1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
 ½ onion - chopped optional
 ½ 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

Directions

Koki Corn

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Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 4 cups fresh corn (cut off about 8 ears of corn), 660 grams subsitute with frozen sweet corn or canned sweet corn
 1 cup yellow corn meal or corn flour, 120 grams
 ¾ cup palm oil, 150 grams
 1 cup freshly chopped spinach or cocoyam (taro) leaves
 ¾ tbsp salt
 1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
 ½ onion - chopped optional
 ½ 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

get recipes here

Ingredients

 4 cups fresh corn (cut off about 8 ears of corn), 660 grams subsitute with frozen sweet corn or canned sweet corn
 1 cup yellow corn meal or corn flour, 120 grams
 ¾ cup palm oil, 150 grams
 1 cup freshly chopped spinach or cocoyam (taro) leaves
 ¾ tbsp salt
 1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
 ½ onion - chopped optional
 ½ 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

Directions

Koki Corn

Continue Reading
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