KOKI CORN RECIPE / BEST KOKI CORN CAMEROON STYLE

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining a creamy texture.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a protein alternative that is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Sunflower oil is a budget-friendly substitute.

fish

🥗Healthier: grilled vegetables

💰Cheaper: canned tuna

Canned tuna is an affordable protein option.

Run warm water over frozen corn to defrost.

Blend corn with half an onion and three habanero peppers, using a pause button to crush without over-blending.

Add a little water to ease blending and achieve a texture with bits of corn visible.

Mix in 2 cups of cornmeal, 1 tbsp sugar, 1 tbsp blended crayfish, salt, and palm oil until even.

Add chopped cocoa leaf or other leafy greens to the mixture.

Prepare a pan with a lid, placing a lid from another pan at the base to avoid direct contact with water.

Wrap the corn mixture in parchment paper and foil, twisting the edges to secure.

Cook the wrapped mixture for 1 hour on medium heat, adding water as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens