Aneri's note: I’ve never been to Cameroon, but know people who have! My friend Linda is from Cameroon and I enjoyed learning about her country from her, and a former colleague of mine did his peace corps in Cameroon and also had good things to say!
Difficulty level (1-10): 7
Koki Corn is the Cameroonian tamale! Typically Cameroonians use banana leaves, but since I don’t have those and this is World Veg Kitchen after all, I used the leftover corn husks from my Bolivian recipe. Global improvisation! This vegan snack is a tasty and healthy treat!
Corn - 4 cups fresh corn
Corn flour - 1 cup
Oil - 3/4 cup
Spinach - 1 cup, chopped
Salt - 1 tsp
Seasoning cube - 1
Onion - 1/2, diced
1. Pour oil into a skillet to warm for a few minutes (about 2-3 minutes).
2. Pour the corn and onion into a blender or food processor. Add 1/4 cup of water and blend or process into a coarsely ground paste.
3. Pour the ground corn into a bowl, add corn meal, the heated oil and mix well. Add salt, spice cube, then mix.
4. Add in the chopped spinach leaves and mix until well incorporated.
5. Put an inch of water in the instant pot and put the steamer. Put a spoonful of the paste in each wrapper and fold. Put the wrapper upright in the pot.
6. Steam for 30 minutes.
7. Let it rest for about 10 minutes when cooked. Then unravel and serve warm.
Recipe from Precious Core
Like this recipe? Try my other tamale recipe - Humintas from Bolivia!