Plat principal
Koki (Black-Eyed Pea Cake)
Koki is a spiced preparation made from beans and palm oil, steamed inside a closed banana leaf. It comes from the Cameroonian cultures of the West and Littoral regions.
Prep1 h
Cooking3 h
Total4 h
Servings6
DifficultyMedium
Calories420 kcal
Preparation
4 h- Soak your koki beans in a large amount of water for about 6 hours.
- Remove the beans from the water,
- peel them (remove their skin) and set them aside.
- Prepare your banana leaves as for the egusi pudding.
- Finely grind the koki beans (white beans),
- pour them into a bowl. Heat your palm oil (the point is to liquefy it, not to bleach it).
- When all the oil is liquid and lukewarm, pour half of it into your koki paste.
- Stir gently with a spoon,
- add the rest of the oil and half the water,
- mix the paste well so that the colour is even.
- Add the rest of the water and stir again; the paste should be fluid like a cream.
- Prepare your banana leaves,
- pour in a portion.
- Cook for 3 hours over medium heat. It's ready. The cake should be a yellow-orange colour like a ripe mango.
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