Koki Corn (African Fresh Corn Tamales)

Koki Corn (African Fresh Corn Tamales) - a wonderful corn dish made primarily with fresh corn and cornmeal, spinach and palm oil wrapped in banana leaves or foil and steamed to perfection. A great meal on its own or as sides to your favorite meat. Cornmeal can be found in any big supermarket or African grocery store.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

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.

Step 3

In a bowl combine the mixture with cornmeal, salt and palm oil mixture.

Step 4

Finally add the chopped spinach and set aside.

Step 5

Fold the corn mixture in aluminium fold, and fold the sides to seal in twice.

Step 6

Place the foil parcels in the pot with reserved cobs.

Step 7

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 parcels should be wrapped up so well that it not come in contact with the water so they don’t get soggy.

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