Plat principal
Tenue Militaire (Corn and Cocoyam Leaf Cakes)
Tenue militaire is made mainly from fresh corn, leafy greens (cocoyam, bean or spinach leaves depending on the region and the cook's choice) and palm oil. Other ingredients such as smoked fish or shrimp may be added for extra flavour.
Prep40 min
Cooking6 h
Total6 h 40
Servings6
DifficultyMedium
Calories450 kcal
Preparation
6 h 40- Shell your corn and grind (blend) it at the mill. Note: the fresher the corn, the better, as it will make your cake softer.
- Pour your corn paste into a kitchen container and add some water.
- Mix until you obtain a smooth, homogeneous paste.
- Then add palm oil, salt, the shrimp and well-crushed chilli (the chilli remains optional).
- Knead with one hand as our grandmothers used to do, or with a spatula, to ensure the paste is homogeneous.
- Add a stock cube if needed (as you wish) and the previously cut cocoyam leaves.
- Knead again to keep a good mixture.
- Wrap your paste in banana leaves that have been cleaned and warmed over the fire (to soften them).
- Arrange them in your pot vertically so that your parcels do not lose their juice or that water gets into your preparation.
- 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.
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