Cameroonian Koki (Bean Cake)

Ingredients

• 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

1. 1Soak the black-eyed peas until softened, then rub between your hands or in a food processor to remove the skins, and rinse clean.
2. 2Blend the peeled beans with a little water until you have a thick, smooth paste.
3. 3Stir in the palm oil, eggs, chopped onion, crayfish, chili, Maggi cube, and salt, mixing until well combined and slightly fluffy.
4. 4Soften banana leaves briefly over an open flame or hot pan to make them pliable.
5. 5Spoon portions of the bean mixture into the center of each leaf, fold into secure parcels, and tie or fold to seal.
6. 6Arrange the wrapped parcels in a large pot with a steaming rack and enough water beneath to steam without touching the parcels.
7. 7Steam for 60-90 minutes, topping up water as needed, until the koki is firm and set.
8. 8Unwrap and serve hot, often with ripe plantains.

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