CAMEROONIANS RECIPES (KOKI CORN )

Koki is one of the foods that is popular all over Cameroon. This dish is normally cooked during the raining season because of the abundance of fresh corn, and it is very tasty and delicious.

Ingredients

3cups Cream corn

3 cups Yellow Corn meal,  
2 cups palm oil,  
Corn oil

1 or two sweet peppers, cleaned and finely chopped
3 Eggs

Spinach
Salt, 1 tbsp
1 large Onions
Chicken bouillon, 4 cubes

Banana leaves (or aluminum foil) and string

Directions

1. Drain the liquid completely from 3 cans of whole corn;
2. Drain half the liquid from the other 3 cans of whole corn. Pour all of the corn into the mixing bowl.
3. Add the cream corn to the whole corn
4. Blend the corn in a blender. Do not crush the corn, rather pause for 30 second intervals
5. Finely chop the onion and add to the mixture
6. Add salt, stock cube and stir.
7. Beat the eggs and add to the mixture.
8. Add in the melted palm oil and then the vegetable oil.
9. Mix in the spinach. Mix well and taste to ensure that the seasoning is right.
10. Place a large steam pot on the stove. Line with two layers of sturdy tin foil.
11. Add water to the pot underneath the foil lining. Turn on the stove.
12. Section off square pieces of tin foil (about 10” by 10”). Grease tin foil pieces with vegetable oil.
13. Using a serving spoon, scoop the mixture onto the greased tin foil. Do not over fill. Fold over and tighten the edges.
14. Place in the bundles in the lined pot. Cross the bundles to allow for water and steam.
15. Cook for 60 - 120 mins. Check periodically to add water. The koki is ready when it cuts cleanly through with a knife.
16. Cool before serving.
 

METHOD WITH BANANA LEAVES

  -       Warm the banana leaves for a half-minute in a pot of boiling water.

  -       Remove the center rib of each leaf by cutting across it with a knife and pulling it off.

  -       Fold the banana leaves to completely enclose the ingredients in a packet two or three layers thick.

  -       Place sticks or a wire basket on the bottom of a large pot. Carefully stack the packets on the sticks, add enough water to steam-cook them.

-        Cover tightly and boil for 1 to 3 hours. The finished Koki is ready to serve.