Koki (Black-Eyed Pea Cake)

shopping_basket Ingredients 6 items

• check_circle 1 kg of white beans
• check_circle 1 l of water
• check_circle 60 cl of red palm oil
• check_circle Banana leaves for cooking
• check_circle 1 chilli
• check_circle Salt

receipt_long Preparation Steps

1. 1
   Soak your koki beans in a large amount of water for about 6 hours.
2. 2
   Remove the beans from the water,
3. 3
   peel them (remove their skin) and set them aside.
4. 4
   Prepare your banana leaves as for the egusi pudding.
5. 5
   Finely grind the koki beans (white beans),
6. 6
   pour them into a bowl. Heat your palm oil (the point is to liquefy it, not to bleach it).
7. 7
   When all the oil is liquid and lukewarm, pour half of it into your koki paste.
8. 8
   Stir gently with a spoon,
9. 9
   add the rest of the oil and half the water,
10. 10
    mix the paste well so that the colour is even.
11. 11
    Add the rest of the water and stir again; the paste should be fluid like a cream.
12. 12
    Prepare your banana leaves,
13. 13
    pour in a portion.
14. 14
    Cook for 3 hours over medium heat. It's ready. The cake should be a yellow-orange colour like a ripe mango.