Koki corn recipe

KOKI CORN

Koki Corn aka Cameroonian fresh corn tamales for the win!

One of the reasons why I’m totally in love with this season is the abundance of fresh corn in the grocery stores. And the fact that my favourite farmer’s market is opening soon! I can’t wait to enjoy all the goodies aka fresh vegetables from the farmer’s market. I love to shop there. It kind of reminds me of what shopping is like in Cameroon. Sometimes you bargain, sometimes you argue with the trader, sometimes the trader becomes your new friend. It is fun.

koki corn calories

Even more fun is the fact that with all the fresh corn around I get to make lots and lots of Koki Corn or “the yellow food” as my girls call it. You guys, I’ve been in some sort of Koki Corn frenzy these days. I’m not ashamed to say that I have made this 3 times the past few days.

koki corn best recipe

It is the ultimate corn dish – sweet and savoury, corny, so tasty AND vegan. What’s not to love?

African fresh corn tamales

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.

how to make koki corn

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.

I used banana leaves to make my bundles but if you do not have banana leaves, go with aluminium foil, my friend. The recipe is quite easy though it might be a little labour of love. All you need to do is cut some corn off the cob (or use frozen sweet corn or canned corn). Then you coarsley grind the corn mix with some ingredients, wrap, steam and enjoy your life! Who wants to eat some Koki Corn?

koki corn best recipe

I made a video to walk you guys through the process of making these beauties. To make sure you do not miss any of my videos, please subscribe to my YouTube channel. Thanks to everyone who has already subscribed!

Watch how to make Koki Corn:

4.5 from 2 votes
Koki corn recipe
Print
Koki Corn
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 

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.

Course: Main Course
Cuisine: Cameroonian
Servings: 6 servings
Calories: 415 kcal
Author: Precious of preciouscore.com
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
  • 3/4 cup palm oil, 150 grams
  • 1 cup freshly chopped spinach or cocoyam (taro) leaves
  • 3/4 teaspoon salt
  • 1 small seasoning cubes (Maggi) substitute with half a teaspoon of bouillon powder
  • 1/2 onion - chopped optional
  • 1/2-1 hot (habanero) pepper optional
  • 4-6 banana leaves - warmed over a flame or immersed in hot water to wilt and thoroughly rinsed (substitute with aluminium foil) cut into long rectangles
Instructions
  1. Pour palm oil into a skillet to warm for a few minutes (about 2-3 minutes). Do NOT bleach it.

  2. Pour the corn, onion and hot pepper into a blender or food processor. Add 1/4 cup of water and blend or process into a coarsely ground paste. Note that you do not want to blend this into a fine paste. You should still be able to see bits and pieces of corn when done.

  3. Pour the ground corn into a bowl, add corn meal and mix well. Add salt, Maggi then mix. 

  4. Add in the chopped leaves and mix until well incorporated.

  5. To prepare pot. Line the bottom of a pot with empty cobs of corn. This creates a base that helps prevent water from getting into the Koki Corn. Now pour about half a cup of water into the pot and bring to a gentle boil while you proceed to wrap the Koki Corn.

  6. When done with wrapping and all the bundles are in the pot, cover them with some more banana leaves (mostly the ones that got torn and were unusable) or aluminium foil. This helps to prevent the steam from escaping during cooking. Place lid on the pot and cook for about 30 minutes. Every 5-10 minutes, open pot and add in about half cup of water so it doesn't dry out.

  7. Let it rest for about 10 minutes when cooked. Then unravel and serve warm.

Recipe Notes
  1. If using hard African corn, you will not need to add corn meal to your mixture. The corn is starchy enough and will hold well. Howver, if you are using soft sweet corn, adding corn meal is a must. Without this, your Koki Corn won't hold as a cake. It will turn out mushy.
  2. I have found that corn flour is a great replacement for corn meal in this recipe. 
  3. I once added crayfish (small dried shrimp) to my Koki Corn mixture and it tasted so good! You could try this too.

 

The best koki corn recipe - fresh corn tamalespre-signature-pro

18 Comments

  1. Dear Precious, thank you very much for the KOKI CORN. You have taken me 50 years back into my childhood. This was one of my mother’s favorite meals during corn periods. I feel like going back as a child to my village just because of KOKI CORN. Unfortunately my mother is no longer there. Don’t ask me where she has gone!
    I love KOKI CORN

    • Awww your comment made me so happy! I’m so glad to be to able rekindle childhood memories for you. God bless your mom. I love Koki Corn too. It is just too good!

  2. Kwandah T

    #Salivates. I want to eat :). U just successfully ‘tortured’ me with these wonderful pics & video. Just realised its been a couple of years since i last ate koki corn. It is well. #AddsToFoodBucketListForPaysTrip. Lol

  3. Wow!! Precious u are a darling, Thks for d recipe, will try it tomorrow.

  4. Yay!!! I love me some corn moi moi. that’s how I know it here in Nigeria, Precious. yes, it’s corn season here too. great shots you captured there. I even notice that you are now adding nutritional facts to your recipes,that’s excellent. Precious why don’t you start up a culinary school for students or better still start a catering business because you really good at what you do. I mean, you were born to do this.

    DOMINIKA’S BLOG

  5. chu melvis

    thanks for the recipe i never knew you had to add we had to add corn flour to it am going to try it

  6. Anty pre thanks for the recipe
    Is it good for someone on diet?
    And if I use the strong corn will It still be sweet like the fresh 🌽 maze

    • Hi Ashley,
      It is a good vegetarian dish. It is starchy though so it’s not exactly a low calorie meal. I would say reduce the oil if you want to reduce the calories.
      Strong corn is hardly sweet so for best results, use fresh soft corn if you can.
      Hope this helps, dear.

  7. Yes it helped thank u so much😘😘

  8. Thanks for the recipe. Was actually trying to check with a friend if my procedure was right because it’s Koki corn as soon as the corn is home tomorrow. Thanks for sharing your kitchen. you are so homely

  9. Thanks Precious. Please you said crevish sounds good on it? I want to cook it tomorrow. Need advice. Thanks dear.

Leave a Comment

Your email address will not be published. Required fields are marked *

*