Koki Corn

By Precious Kitchen · 90 min

Ingredients

Instructions

1. Warm the palm oil in a skillet for 2 to 3 minutes.
2. Blend the corn, onion and hot pepper with 1/4 cup water into a coarse paste, with visible bits of corn.
3. Put the ground corn in a bowl, add the cornmeal and the warm oil and mix well. Add the salt and Maggi and mix again.
4. Stir in the chopped leaves until fully combined.
5. Line the bottom of a pot with empty corn cobs and pour in about 1/2 cup water. Bring to a gentle boil while you wrap the corn.
6. Wrap the corn in banana leaves (or foil), then place the bundles in the pot.
7. Cover the bundles with the torn leftover leaves or foil, put the lid on and cook for about 30 minutes, adding about 1/2 cup water every 5 to 10 minutes so it does not dry out.
8. Rest for about 10 minutes, then unwrap and serve warm.

Summarized from Precious Kitchen's video. Watch it for the details.

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