Ingredients

The following ingredients have 4 Servings
  • 5 ears fresh corn
  • 1 cup water
  • 1 cup corn meal
  • 3 cups spinach
  • 1 teaspoon salt
  • 2-3 tablespoon palm oil
  • Foil paper/ Banana/Plantain Leaves/ Saran Wrap

Instruction

  • Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn. Reserve the corn for later use.
  • Using a food processor or blender, pulse the corn with 1 cup of water until it is coarsely ground. You do not want to puree the corn.
  • In a bowl combine the mixture with cornmeal, salt and palm oil mixture.
  • Finally add the chopped spinach and set aside.
  • Cut the banana leaves into rectangles, remove any ugly edges, submerge them in water to clean and drain pat- dry. Use saran wrap if banana leaves are not available.
  • The leaves must be heated and wilted over an open high flame to make them flexible.
  • Then, cut the aluminum into large squares/ rectangles and place a piece of the leaf / saran wrap on it. Repeat the process and set them aside
  • Place the mixture of Koki-corn on the leaf about 1 cup.
  • Then quickly fold aluminum over it, and press sides into a rectangle shape making sure to press inwards so none of the Koki runs out.
  • Then fold the sides in to seal twice. Repeat the process and set them
  • Place the Koki corn in the pot with reserved cobs.
  • Line the bottom of a large stock pot with reserved cobs. Add enough water to almost but not quite submerge the cobs. Cover the cobs with a layer aluminium foil . The Koki corn should not come in contact with the water so they don’t get soggy.