A wonderful corn dish made primarily with fresh corn and cornmeal, spinach and palm oil wrapped in banana leaves , baking paper and foil; steamed to perfection. A great meal on its own !

Koki corn ” Steamed pudding “

Koki Corn is one of those vegetarian meals that I truly enjoy. Admittedly, I am a total sucker   for anything made with fresh corn but Koki corn and corn cakes are at the top of my list. There are so many ways to make koki corn, but I like to keep it short, simple and sweet. I say it is short, simple and sweet because I make it with only few ingredients – fresh corn, corn meal, spinach, salt , onion, scotch bonnet which is optional and palm oil. The fresh corn is coarsely ground mixed with corn meal, spinach, palm oil then wrapped either in banana leaves/ baking paper and then followed by foil paper and steamed.

wrapped in baking paper and then followed by cling film

I will also recommend this dish if you are on a detox/diet cleansing. Very nutritious and healthy. This dish is  cooked  in  West Africa, predominantly  in Cameroon during the rainy season because of the abundance  fresh  corn. Here abroad,  you do not have to wait for summer or winter   to make this dish  because corn is  available year round. Fresh corn or frozen corn will still do a perfect job!

This dish can also freeze very well!


Fresh corn



palm oil


maggi cube /salt

option of banana leaves, foil paper /baking paper


  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.
  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.
  3. In a bowl combine the mixture with cornmeal, salt and palm oil mixture.
  4. Finally add the chopped spinach and set aside.
  5. 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.
  6. The leaves must be heated and wilted over an open high flame to make them flexible.
  7. Then, cut the alluminum into large squares/ rectangles and place a piece of the leaf / saran wrap on it. Repeat the process and set them aside
  8. Place the mixture of Koki-corn on the leaf or baking paper about 1 cup.
  9. Then quickly fold alluminum over it, and press sides into a rectangle shape making sure to press inwards so none of the Koki runs out.
  10. Then fold the sides in to seal twice. Repeat the process and set them
  11. Place the Koki corn in the pot with reserved cobs.
  12. 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.

Method of preparation