- Fresh corn kernels
- Cornmeal (to thicken)
- Red palm oil
- Leafy greens (spinach, kale, or cocoyam leaves)
- Salt, onion, hot pepper, stock cube
- Banana or plantain leaves for wrapping
Koki Corn
Koki Corn
Koki corn is to fresh corn what classic koki is to black-eyed peas: a soft, moist steamed pudding of coarsely blended corn, red palm oil and greens, wrapped in banana leaves.
Warmed palm oil, salt, chopped greens, onion and pepper go into the corn paste with cornmeal to thicken; the bundles steam 30 to 60 minutes. Naturally vegan, sweet and savory at once, it is a rainy-season dish when fresh corn is abundant.
Key ingredients
Where to try it
- Home cooking and market vendors.
- A Christmas dinner dish in some families.
- West and Littoral kitchens, widely made in the Northwest too.