Koki Corn (African Fresh Corn Tamales) is a wonderful corn dish made primarily with fresh corn, cornmeal, spinach, and palm oil wrapped in banana leaves or foil and steamed to perfection. A great meal on its own or as a side for your favorite meat.
Koki Corn is one of the vegetarian meals that I truly enjoy. Admittedly, I am a total sucker for anything made with fresh corn.
Koki corn and corn cakes are at the top of my list. There are so many ways to make koki corn, but I like keeping it short, simple, and sweet. I say it’s short, simple, and sweet because I make it with only four ingredients – fresh corn, cornmeal, spinach, and palm oil. Not the industrialized palm oil, by the way. The good stuff that doesn’t harm the environment.
The fresh corn is coarsely ground, mixed with cornmeal, spinach, and palm oil, and then wrapped in banana leaves or foil and steamed.
Koki Corn: African Tamales With Fresh Corn
This dish is cooked in West Africa, predominantly in Cameroon, during the rainy season because of the abundance of fresh corn. Here in America, you don’t have to wait for summer to make this dish because corn is available year-round.
The fresh corn used in parts of Africa has a higher starch content than that in the United States, but adding cornmeal to this recipe produces a very good approximation of the original. You can serve this dish as a meal on its own or with a protein of your choice: chicken or meat.
These freeze well.
Recipe Ingredients
- Fresh Corn – There’s nothing like fresh corn when it’s in season. But you can use frozen if you’re craving these in the middle of winter.
- Cornmeal – African corn is much starchier, so a little cornmeal gives the right feel and flavor.
- Spinach – Add a zing of green and excellent nutrition with leafy greens.
- Palm Oil – The right amount of fat for a creamier texture also has a gorgeous red color. I repeat, this is NOT the commercialized palm oil crop that is so controversial. You can find it in almost any African or Brazilian grocery store.
How to Make Koki Corn
Make the Corn Mixture
- Prep Corn – Remove the husks from the 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. Set the corn cobs aside because we’ll be using them later. (Photos 1-2)
- Puree – Using a food processor or blender, pulse the corn with a cup of water until coarsely ground. You do not want to puree the corn. (Photo 3)
- Mix – In a bowl, combine the mixture with cornmeal, salt, and palm oil. Finally, add the chopped spinach and set aside. (Photos 4-8)
Prepare the Koki
- Cut the banana leaves into rectangles, remove any ugly edges, submerge them in water to clean, drain, and pat dry. Use plastic wrap if banana leaves are not available. The leaves must be heated and wilted over an open high flame to make them flexible.
- Prep Wrapping – Then, cut the aluminum into large squares or rectangles and place a piece of the leaf or saran wrap on it. Repeat the process and set them aside.
- Wrap – Place about a cup of the koki corn mixture on the leaf. Then, quickly fold aluminum over it and press the sides into a rectangular shape, pressing inwards so none of the koki runs out. Then, fold the sides twice to seal. Repeat the process and set them aside. (Photos 9-10)
Steam Koki
- Prep Pot – Place the koki corn tamales in the pot with reserved cobs. (Photo 11)
- Add Water – 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 of aluminum foil. The koki corn should not come in contact with the water so they don’t get soggy. You just want to steam them. (Photos 12-14)
- Steam – Cover them with more banana leaves or foil. Steam them for about 30 minutes, checking occasionally to make sure you have enough water in the pot.
- Serve – Turn off the heat, take the koki corn bundles out, and let them rest for about 10 minutes. Unwrap and enjoy. (Photo 15)
More Delicious Corn Recipes to Try
- Oven-Roasted Corn on the Cob
- Hot Corn Dip
- Jamaican Cornmeal Porridge
- Jiffy Corn Casserole
- Smoked Corn on the Cob
Watch How to Make It
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Koki Corn (African Fresh Corn Tamales)
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Ingredients
- 5 ears fresh corn
- 1 cup (240ml) water
- 1 cup (150g) cornmeal
- 3 cups (90g) spinach
- 1 teaspoon (7g) salt
- 2-3 tablespoons (30-45ml) palm oil
- Foil, banana or plantain leaves, or Saran wrap
Instructions
- Remove the husks from the 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. Set the corn cobs aside because we'll be using them later.
- Using a food processor or blender, pulse the corn with a cup of water until coarsely ground. You do not want to puree the corn.
- In a bowl, combine the mixture with cornmeal, salt, and palm oil.
- Finally, add the chopped spinach and set aside.
- Cut the banana leaves into rectangles, remove any ugly edges, submerge them in water to clean, drain, and pat dry. Use plastic 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 or rectangles and place a piece of the leaf or saran wrap on it. Repeat the process and set them aside.
- Place about a cup of the koki corn mixture on the leaf.
- Then quickly fold aluminum over it and press sides into a rectangle shape, pressing inwards so none of the koki runs out.
- Then fold the sides twice in to seal. Repeat the process and set them aside.
- Place the koki corn tamales 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 of aluminum foil. The koki corn should not come in contact with the water so they don’t get soggy. You just want to steam them.
- Cover them with more banana leaves or foil. Steam them for about an hour minutes, checking occasionally to make sure you have enough water in the pot.
- Turn off the heat, take the koki corn bundles out, and let them rest for about 10 minutes. Unwrap and enjoy.
Tips & Notes:
- If fresh corn isn’t available, you can use frozen corn. It’s taste is closer to fresh than canned corn is.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Maureen says
Please help what am I doing wrong I cooked for an hour but it is still not firm
ImmaculateBites says
Hi Maureen,
It should firm up. Double check your measurements- make sure your are using standard measuring cups .
Britney says
I looked at the video and also the recipe and the thing that is throwing me off is that in the video you add water to the mixture right before adding the spinach, but in the typed up recipe it only says to add water to the corn before blending. Do I add water before blending the corn and add more water before mixing with the spices/spinach? If so, how much? Recipe states to blend corn with 1 cup of water, but not sure how much to add with the spinach. Thank you.
Imma says
I’m not sure where you see the difference between the video and the recipe. You could add the water before or after, whichever is easier. The recipe calls for one cup of water, so I wouldn’t put more than that unless your dough is too dry. Hope that helps.
Britney says
okay, thank you for the clarification – i just wanted to make sure I didn’t use the wrong amount
Imma says
My pleasure, I would be waiting how it goes once you try:)
Diane Thompson says
Your last instruction seems incomplete (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)! What am I to do after placing the Koki cakes on the layer of foil? I assume there should be heat under the stock pot for steaming to take place….correct? And if so, how long??!!!! Surprised no one asked you this! Perhaps they all were familiar with this food but I have no knowledge/experience with it. Thanks.
Immaculate Bites says
Hi Diane! Thanks for this! To answer your question: the cooking process starts when the water is steaming, cook it for an hour. Make sure to keep medium heat when it starts to steam so the water will not dry out. After 25 minutes of steaming, check if you need to add water then continue cooking. Hope this helps. Enjoy 🙂
Marcus says
My wife made these for Easter this year, using your recipe.
I may have eaten them all…They were great.
Deeds says
I am American and my husband is Nigerian and your recipes have truly helped me cook food that he’s familiar with and enjoys. Everyone is so impressed that I have mastered so many traditional meals in addition to introducing them to some others and I must give credit where it’s due. You have truly helped me do this! Thank you!!!!! I’m excited to try this. I love tomales and this dish is very similar so this is a great mix for the both of us to enjoy!
ImmaculateBites says
Hi Deeds! This is what really makes my day! So happy to hear I could be of help. Thank you so much for taking the time to let me know.
Dorothy Selamo says
The nutritional facts are very interesting and helpful. Will be glad to have the scientific appellations of the leaves we use in our Cameroonian dishes, like Eru, water leave, Ndole, Okongobong, kelengkeleng, Folere etc etc Thank you so much
ImmaculateBites says
I can imagine different scenarios where this wouldn’t work out . It’s really is a minimalistic and rustic form of cooking – just a handful of ingredients. Glad to hear it eventually worked out for you. Thanks for the feedback!
Steph says
Thank you for such a lovely website. I’m half Cameroonian and half English. I spent my early years in Cameroon and these meals / recipes are amazing!!! I love love love Cameroon food (even though it’s a rare treat), now that i’m pregnant all I crave each and every waking day (all day sickness aside) is Cameroon food (obsessively). I’m going to try preparing these meals (so I can surprise my mum and sister and cook for them, for a change). I wish you had a restaurant down the road or could buy food online from you somehow – I’m a huge fan xx
ImmaculateBites says
Hi Steph!
Congrats on your pregnancy. I felt the same way when I was pregnant- at least the first few months. I only wanted Cameroonian food…Towards the end I was eating like a HORSE . I would wake up in the morning craving Mexican food . At night it would be Asian. YES! The Joys of Pregnancy.
Am glad you have a resource here that can help.
Happy Cooking!!!
Nkeng Leonarda says
Hello,
This is a wonderful recipe. Wish to prepare mine someday. In which type of grocery store can I find the corn meal in USA. Will be waiting for ur response. Thank you!!
ImmaculateBites says
You can find it at most markets. Walmart or Target is a good place to look- I usually pick up the brand that’s available. Please let me know out it works out for you.Thanks
ImmaculateBites says
Didy, you can definitely add substitutions to suit your needs. This is one of those meals that I prefer without crayfish. Pepper would be a great addition. Thanks for sharing!
Muendu Ndoumbe says
Dibanga belolo na belembe must imperatively be included. That the recepice. Thank you
Prudence says
Hi Immaculate,
In terms of cups, how many cups of sweet corn are we looking at?
I have a packet of sweet corn that I want to use but don’t have the 5 ears of sweet corn.
Thanks for your great recipes.
Prudence says
Not to worry. I got the answer.
ImmaculateBites says
Hi Prudence! Let me know how it works for you! Thanks
Ulanda says
Hey I think I went to secondary/high school with you in limbe.You are doing an amazing job,I love your site,I come here for all recipes.
ImmaculateBites says
I have that kinda face , no did not go to school in Limbe. Thanks for your kind words