koki corn( African fresh corn tamales)

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.

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.

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

Finally add the chopped spinach and set aside.

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

The leaves must be heated and wilted over an open high flame to make them flexible.

Then, cut the aluminum into large squares/ rectangles and place a piece of the leaf / saran wrap on it. Repeat the process and set them aside

Place the mixture of Koki-corn on the leaf about 1 cup.

Then quickly fold aluminum over it, and press sides into a rectangle shape making sure to press inwards so none of the Koki runs out.

Then fold the sides in to seal twice. Repeat the process and set them

Place the Koki corn 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 aluminium foil . The Koki corn should not come in contact with the water so they don’t get soggy.