Koki Corn By Precious Core
This is the recipe for Cameroonian fresh corn tamales which are made by wrapping ground corn in banana leaves then steaming until done. It is vegan, requires minimal ingredients and so delicious! Though it is vegan, I love serving it with some sort of protein on the side like my perfect grilled chicken to make for a balanced meal. You could serve with any protein you prefer.
Koki Beans - moist, tasty pudding-like steamed treat made with coarsely grounded black-eyed peas and some spinach. Great as a meal on its own or with boiled plantains!
4 cups fresh corn (cut off about 8 ears of corn), 660 grams substitute with frozen sweet corn or canned sweet corn
1 cup freshly chopped spinach or cocoyam (taro) leaves
1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
½ onion - chopped optional
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
Ingredients
4 cups fresh corn (cut off about 8 ears of corn), 660 grams substitute with frozen sweet corn or canned sweet corn
1 cup freshly chopped spinach or cocoyam (taro) leaves
1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
½ onion - chopped optional
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
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