Cameroonian Koki (Bean Cake)
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The Tale of Cameroonian Koki (Bean Cake)
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Koki is a steamed cake made from ground black-eyed peas, palm oil, and spices, traditionally wrapped and cooked in leaves in a technique shared across much of Central and West Africa. It's a staple of Cameroonian home cooking, especially in the country's western regions, often served for breakfast or as a filling side dish.
Ingredients
Scale:· 6 servings
- 3 cups black-eyed peas, soaked and peeled
- 1 cup red palm oil
- 2 eggs
- 1 onion, chopped
- 1 tsp ground crayfish
- Banana leaves, for wrapping
- 1 Maggi cube
- 1 chili pepper, minced
- Salt to taste
Instructions
- 1Soak the black-eyed peas until softened, then rub between your hands or in a food processor to remove the skins, and rinse clean.
- 2Blend the peeled beans with a little water until you have a thick, smooth paste.
- 3Stir in the palm oil, eggs, chopped onion, crayfish, chili, Maggi cube, and salt, mixing until well combined and slightly fluffy.
- 4Soften banana leaves briefly over an open flame or hot pan to make them pliable.
- 5Spoon portions of the bean mixture into the center of each leaf, fold into secure parcels, and tie or fold to seal.
- 6Arrange the wrapped parcels in a large pot with a steaming rack and enough water beneath to steam without touching the parcels.
- 7Steam for 60-90 minutes, topping up water as needed, until the koki is firm and set.
- 8Unwrap and serve hot, often with ripe plantains.
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