Tenue Militaire (Corn and Cocoyam Leaf Cakes)

shopping_basket Ingredients 8 items

• check_circle Cocoyam (macabo) leaves, previously cleaned, washed and cut,
• check_circle A fresh corn paste,
• check_circle Shrimp, also called madjanga,
• check_circle A good quantity of oil or palm nut pulp (as you wish),
• check_circle Chilli for those who eat it,
• check_circle Salt,
• check_circle Stock cube (as you wish)
• check_circle Banana leaves to wrap them.

receipt_long Preparation Steps

1. 1
   Shell your corn and grind (blend) it at the mill. Note: the fresher the corn, the better, as it will make your cake softer.
2. 2
   Pour your corn paste into a kitchen container and add some water.
3. 3
   Mix until you obtain a smooth, homogeneous paste.
4. 4
   Then add palm oil, salt, the shrimp and well-crushed chilli (the chilli remains optional).
5. 5
   Knead with one hand as our grandmothers used to do, or with a spatula, to ensure the paste is homogeneous.
6. 6
   Add a stock cube if needed (as you wish) and the previously cut cocoyam leaves.
7. 7
   Knead again to keep a good mixture.
8. 8
   Wrap your paste in banana leaves that have been cleaned and warmed over the fire (to soften them).
9. 9
   Arrange them in your pot vertically so that your parcels do not lose their juice or that water gets into your preparation.
10. 10
    Prepare a well-blazing wood or charcoal fire, set your pot on it and let cook for at least 6 hours. Your tenue militaire is ready to eat. Note: cocoyam leaves irritate the throat when not well cooked, hence the need to cook them for a long time.