Koki Beans (Cameroonian Black-Eyed Pea Pudding)
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The Tale of Koki Beans (Cameroonian Black-Eyed Pea Pudding)
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Koki, a steamed pudding of ground black-eyed peas and palm oil, originated among several ethnic groups in Cameroon's Littoral, Southwest, and West regions, including the Mbo, Bazou, Bafang, Makaa, Bassa, and Banen peoples. Its cousin dish, moin moin, is found across the border in Nigeria; in Cameroon, koki remains a favored street food and wedding staple.
Ingredients
Scale:· 6 servings
- 3 cups black-eyed peas, soaked and peeled
- 1/2 cup palm oil
- 1 onion, chopped
- 1-2 scotch bonnet peppers, minced
- 1 cup chopped spinach or pumpkin leaves
- 1 egg (optional)
- Banana leaves, for wrapping
- Salt to taste
Instructions
- 1Blend the peeled black-eyed peas with a little water into a smooth, thick paste.
- 2Whisk the palm oil, onion, and scotch bonnet into the bean paste until well combined.
- 3Fold in the chopped greens and egg, if using, and season with salt.
- 4Line small bowls or banana leaf squares with softened banana leaves and spoon in the mixture, folding to seal into parcels.
- 5Arrange the parcels in a steamer or large pot with a little water at the bottom.
- 6Steam over medium heat for 1.5-2 hours, topping up water as needed, until firm and set.
- 7Unwrap and serve warm as a main dish or side.
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