Lunch

Koki corn is for Lunch.

Koki corn takes 20 minutes to prepare.

Koki corn takes 60 minutes to cook.

Koki corn makes 15 servings.

The ingredients for Koki corn are:

Ingredients:
Yellow Sweet Corn, Canned, 6 can (12 oz) yields
Corn, sweet yellow, canned, cream style, 7 cup
Yellow Cornmeal, 3 cup
Palm Oil, 1.5 cup
*Corn Oil, .75 cup
Egg, fresh, 3 large
Spinach, frozen, 1 package (10 oz) yields
Salt, 1 tbsp
Onions, raw, 1 large
Chicken bouillon, 4 cube

Here is how you make Koki corn:

1. Drain the liquid completely from 3 cans of whole corn; 2. Drain HALF the liquid from the other 3 cans of whole corn; Pour all of the corn into the mixing bowl. 3. Add the cream corn to the whole corn4. Blend the corn in a blender; Do not crush the corn; rather pulse for 30 second intervals5. Finely chop the onion and add to the mixture6. Stir in the Salt and Maggi?7. Beat the eggs and add to the mixture8. Add in the melted palm oil and then the vegetable oil. 9. Mix in the spinach. Mix well and taste to ensure that the seasoning is right. 10. Place a large steam pot on the stove. Line with two layers of sturdy tin foil11. Add water to the pot UNDERNEATH the foil lining. Turn on the stove12. Section off square pieces of tin foil (about 10? by 10?). Grease tin foil pieces with vegetable oil13. Using a serving spoon, scoop the mixture onto the greased tin foil. Do not over fill. Fold over and tighten the edges14. Place in the bundles in the lined pot. Criss cross the bundles to allow for water and steam. 15. Cook for 60 - 120 mins. Check periodically to add water. The koki is ready when it cuts cleanly through with a knife.16. Cool before serving. 17. Serve and ENJOY. Serving Size: 15 (3 inch by 8 inch size bundle)Number of Servings: 15Recipe submitted by SparkPeople user NAGELLA.

The nutritional information for Koki corn is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 556.3

• Total Fat: 36.0 g
• Cholesterol: 37.3 mg
• Sodium: 1,220.9 mg
• Total Carbs: 57.9 g
• Dietary Fiber: 5.5 g
• Protein: 8.1 g