Cameroon Koki Corn
Koki corn is a Cameroonian steamed corn pudding that gets its deep yellow color from red palm oil and its sweetness from fresh corn. The corn is blended coarsely, so every bite keeps some texture, and the banana leaf wrapping gives it a mild, grassy aroma as it steams. It is traditionally made in the rainy season when corn is plentiful, and it needs very few ingredients.
Instructions
Warm the palm oil in a skillet for 2 to 3 minutes, just until it is hot. Take it off the heat before it smokes or turns pale, since overheating will bleach it.
Put the corn and onion in a blender or food processor with ¼ cup water. Pulse until you have a coarse paste with small bits of corn still visible, not a smooth puree.
Scrape the paste into a bowl and stir in the cornmeal. Pour in the hot oil, then add the salt and the stock cube and mix until the batter is even and the color is a uniform yellow.
Chop the banana leaves and fold them into the batter until they are evenly spread through it.
Line the bottom of a pot with stripped corn cobs so the bundles will sit above the water. Add about ½ cup water and bring it to a gentle boil while you wrap the koki.
Spoon the batter into banana leaves and fold them into small closed bundles. Set the bundles on the cobs and cover them with torn or spare banana leaves, or aluminum foil, to hold in the steam.
Put the lid on and steam for about 30 minutes. Every 5 to 10 minutes, lift the lid and add ½ cup water so the pot does not dry out.
Let the bundles rest for about 10 minutes, then unwrap them and serve warm.
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