3 African corn recipes worth making this weekend

Corn is everywhere in Nigeria. Big pots of it boiling on open flames, cobs turning slowly over roadside grills, the familiar smell hitting you before you even see the seller. It is one of those foods that needs no introduction and very little effort, you buy it, you eat it, and that is usually the end of the story.

But corn is not just a Nigerian roadside habit. Across the continent, it shows up in soups, porridges, fermented drinks, flatbreads and celebration foods, each country doing something entirely different with the same ingredient.

If you have been eating it the same way your whole life and are ready to try something new, here are three African corn recipes you can recreate in your kitchen this weekend.

Koki Corn — Cameroon

Koki corn is a steamed corn pudding from Cameroon, made from freshly ground corn, red palm oil and leafy greens, wrapped in banana leaves and cooked until firm. It is soft, moist and carries both sweet and savoury notes, often compared to a West African tamale. The dish is naturally vegan-friendly and commonly eaten as a side or on its own.

Ingredients

Fresh corn kernels

Palm oil

Spinach or any vegetable of choice

Salt and spices

Banana leaves or aluminum foil (for wrapping)

Directions

Remove the corn kernels from the cob

Blend the corn kernels with a little water until coarsely ground, not a smooth puree. If the mixture is too runny, add a small amount of cornmeal to correct the texture.

Mix in the palm oil, chopped greens and salt.

Soften banana leaves in warm water for 15 to 20 minutes, or pass them briefly over an open flame.

Trim out any remaining midrib without tearing the leaf.

Scoop roughly a cup of the mixture onto the edge of the leaf, roll it firmly a few times, then tuck in the sides to seal.

Line the base of your pot with banana leaves or corn husks before steaming.

Steam for 20 to 30 minutes until the dough is firm to the touch.

Makai Paka — Kenya

Makai Paka also known as Kenyan Corn Curry is a Swahili coastal dish of corn on the cob cooked in a spiced coconut milk sauce. It is creamy, mildly spicy and slightly sweet, with Indian spice influences that reflect the history of Kenya’s coast. It is usually served with rice or chapati and comes together quickly enough for a weeknight meal.

Ingredients

3 to 4 ears of corn, cut into 2 to 3 inch pieces

1 onion, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 green chili, chopped

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon coriander powder

1 teaspoon red chili powder

1 can full-fat coconut milk

Tomato puree

Fresh coriander leaves and lemon juice to finish

Oil and salt

Directions

Heat oil in a pan and fry the onion, cumin and whole spices until fragrant

Add the garlic, ginger and green chili and stir for one minute

Mix in the turmeric, chili powder, coriander powder and tomato puree

Add the corn pieces and turn them in the sauce until well coated

Pour in a little water and let it cook on medium heat for 10 to 15 minutes until the corn is tender

Add the coconut milk and simmer gently, stirring occasionally, until the sauce thickens

Squeeze in lemon juice and scatter fresh coriander on top before serving

Note: Ground peanuts or cashew nuts can be stirred in with the coconut milk to thicken the sauce further and add richness.

Oblayo — Ghana

Oblayo, also known as rocks or corn grits, is a creamy Ghanaian breakfast porridge made from hominy corn — dried maize kernels treated with an alkali solution to remove the outer hull, leaving them tender, chewy and slightly nutty in flavour. It is a popular street food staple, typically served hot and topped with evaporated milk, sugar and roasted peanuts. Simple, filling and easy to customise.

Ingredients

Hominy corn kernels (white or yellow)

Water

Salt

Cornmeal (optional, to thicken)

Evaporated milk

Sugar or sweetener of choice

Roasted peanuts

Cinnamon or nutmeg to finish

Directions 

Soak the hominy corn in water overnight

Drain, rinse and add to a pot with fresh water and a pinch of salt

Boil for up to 2 hours, stirring occasionally, until the kernels are soft and tender

If you prefer a thicker, creamier texture, mix a little cornmeal with cold water and stir it into the pot in the last 15 minutes of cooking

Serve hot, topped with evaporated milk, sugar and roasted peanuts

Finish with a dusting of cinnamon or nutmeg

Note: Hominy corn is available in most African grocery stores. If you cannot find it, dried whole corn kernels can be used, though they will need longer soaking and cooking time.