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  • Ekoki corn cakes with tamarind and coconut sauce

Ekoki corn cakes with tamarind and coconut sauce

Ekoki corn cakes with tamarind and coconut sauce

By OcadoLife
Published on 11 September 2023
These Ekoki Corn Cakes with Tamarind and Coconut Sauce were created by Adejoké Bakare, chef and founder of award-winning restaurant Chishuru. She says, “These savoury steamed puddings are a bit like US-style cornbread but more moist, with fragrant spices. My version is from the eastern part of Nigeria.” If they’ve got your tastebuds tingling, take a look at Adejoké’s rich and spicy Tender Lamb with Peanut Sauce.
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Time and servings

1 hr 5 minsTotal time
6Servings
20 minsPrep time
45 minsCooking time

Ingredients

  • 1 tbsp vegetable oil, plus extra for the ramekins
  • 6 corn-on-the-cobs, kernels removed, or 500g frozen sweetcorn, defrosted
  • 1 small onion, diced
  • 120g ginger, grated
  • 100g polenta
  • 1 tsp baking powder
  • 50g unsalted butter, melted
  • 1 tbsp chopped dates
  • 3 tbsp tamarind paste
  • 150ml coconut milk
  • 1 tbsp ground cloves
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chilli powder
  • 1 tbsp caster sugar
  • 2 red chillies, sliced, to serve

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Generously grease 6 x 7-9 cm ramekins with oil; set aside.

  • Step 2

    Put the corn, onion and ginger in a blender and blitz until smooth.

  • Step 3

    Pour into a bowl and fold in the polenta, baking powder and butter with a spatula until combined. Season well.

  • Step 4

    Divide the mixture between the ramekins and place in a large roasting tin. Pour in enough just-boiled water to come halfway up the sides of the ramekins, then cover the tin tightly with kitchen foil. Steam in the oven for 45 mins or until firm to the touch.

  • Step 5

    Meanwhile, for the sauce, soak the dates in hot water for 10 mins, until softened. Drain, then pound to a paste using a pestle and mortar. Put the paste in a small pan with the tamarind paste, coconut milk, cloves, garlic, onion and chilli powders, sugar and 1 tbsp vegetable oil. Stir over a medium-low heat for 5 mins until smooth. Remove from the heat and leave to cool; season.

  • Step 6

    Remove the ekoki from the oven and leave to stand for 5 mins. Run a table knife around the edges to release them; turn out onto a plate. Serve with the sauce and sliced chilli, if liked.