Koki Corn (Week 55, Cameroon)

Written by Published on in Global Vegan Challenge, Sides

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

  • Koki corn is usually wrapped in banana leaves. Since I didn’t have them on hand I used parchment paper (to prevent sticking) and aluminum foil for steaming, but if you have banana leaves or even corn husks you can use that to wrap and steam them.
  • Koki corn also traditionally uses palm oil. I avoid this in my cooking so I used unrefined coconut oil instead. If you’d like to add a little color that the palm oil might have provided you can consider adding a little turmeric or ground annatto.

Vegan Koki Corn

Details

Servings

6 to 8 servings

Prep time

30 minutes

Cooking time

60 minutes

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Ingredients

  • 6 ears of Sweet Corn

  • 1 1/2 cup Masa Flour

  • 1 cup Water

  • 1 cup Spinach, packed

  • 3/4 cup Yellow Onion, diced

  • 1/4 cup Coconut Oil

  • 1 Jalapeno

  • 1 1/2 teaspoon Salt

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Directions

  • Remove con from cob. Use the back of a knife to get the extra juices and corn bits off the cob. Set aside. Place cobs separately flat in the bottom of a large pot.
  • Dice onions, and mince jalapeno with seeds. Add to corn and toss. Roughly chop spinach and set aside.
  • Add cornmeal, salt, water, and oil to the bowl with the corn mixture. Mix well until a dough begins to form. Slowly fold in spinach until well mixed.
  • Tear off equal sized squares of aluminum foil and parchment paper. Place the parchment paper on top of the aluminum foil. Fill with some of the corn mixture and shape into a log. Carefully roll between parchment paper and foil, folding in ends. Repeat until all the corn mixture is used up. You should wind up with about 6 to 8 of them, pending how much mixture you put in each foil.
  • Add water to the pot with the corn cobs until the cobs are barely covered with water. Place the koki corn on top of the corn cobs. Cover and bring to a medium boil. Allow to steam for 1 hour, adding water as needed to steam.
  • Once steamed, remove from heat and allow to sit for at least 15 minutes before handling.
  • Serve hot in foil. To eat, slowly unwrap from foil and parchment paper. They may be a bit soft at first but will firm up as they cool. Enjoy!

As always, quick post recipe development thoughts from the Twitch live stream.

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