Sweet Koki Corn is a traditional Cameroonian meal. It is characterized by its yellow color which comes from red palm oil and its sweet taste which comes from fresh corn.
Blend the sweet corn with the hot pepper into a smooth paste using a blender.
Pour the paste into a large bowl. Add the corn flour, palm oil, salt, crayfish and mix well. Taste the mixture to see if the salt is enough.
Add the washed spinach and combine well.
Place a pot with about 200ml water inside on medium heat. Put a Bobolo leaf into the pot. This leave will protect the bundles from burning.
Place two Bobolo leaves (Moi moi leaves) over a place and scoop the mixture on them. Gently wrap the leaves around the mixture and fold over the edges.
Gently place the bundles into the pot and cover them with a lid. Cook for about an hour. Check the level of water in the pot regularly to avoid burning. If needed, add more water closer to the edge of the pot to avoid water entering into the bundles.
Let the bundle cool down for a few minutes before serving. Enjoy!
Keyword African food, cameroon food, koki corn, spinach, sweet corn