Koki Corn

Preparation

1. Blend or grind the fresh corn kernels using a food processor or blender until they reach a smooth, thick paste consistency, adding a splash of water if necessary to aid blending. The corn paste should be completely smooth with no visible kernels remaining.
2. Heat the red palm oil in a large skillet over medium heat for 2-3 minutes until thin, then add the chopped onions and cook for 3-4 minutes until softened. Add the minced ginger and garlic, cooking for 1 minute until fragrant.
3. Add the corn paste to the skillet with the oil and aromatic base, stirring constantly for 4-5 minutes to cook the raw corn flour and incorporate the oil throughout. The mixture should become thick and uniform. Add the salt, black pepper, and smoked fish or meat if using, stirring well to combine.
4. Prepare the banana leaves by briefly passing them over a flame to soften them and make them pliable. Divide the corn mixture among the banana leaves, placing about 0.75 cups on each leaf, then wrap securely, folding the edges to create sealed parcels.
5. Place the wrapped corn koki parcels in a large pot of boiling water and cover with a lid. Steam for 35-40 minutes until the corn cakes are firm and cooked through. The koki should feel solid when pressed. Remove from the water, unwrap carefully, and serve hot. The corn koki variation should have a slightly sweet flavor with the savory notes of palm oil and optional smoke from the fish or meat.