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Koki
Koki is a traditional Cameroonian recipe for a classic snack of black-eyed pea paste flavoured with bell pepper and paprika that's steamed in banana leaves before serving. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Koki.
prep time
30 minutes
cook time
120 minutes
Total Time:
150 minutes
Additional Time:
(+over-night soaking)
Makes:
10
Rating: 
Tags : Chilli RecipesCake RecipesBean RecipesCameroon Recipes
Koki (also known as Ekoki, Haricots Koki, Koki de Niébé, Gâteau de haricots, or Bean Cake) is a popular Cameroonian snack made from cowpeas (black-eyed peas, also known as
niébé in the Cameroon).
Ingredients:
600g dry black-eyed peas (or kidney beans or white beans)
1 large bell pepper, cleaned and finely chopped
1 large red
chilli, de-seeded and finely chopped
240ml palm oil (or groundnut oil with 2 tsp
paprika)
salt
banana leaves (or dock leaves or greaseproof paper) and string
Method:
In a large bowl add the black-eyed peas and sufficient water to cover. Clean them by rubbing together. Discard the water then pour over sufficient boiling water to cover. Allow to soak over night.
The following day rub the beans together between your hands to remove the skins. Rinse to wash away the skins then drain in a colander. (If desired you can substitute canned beans at this point).
Grind the black-eyed beans to a thick paste then place the bean paste into a large bowl and slowly add just enough water to form a smooth paste. Beat with a wire whisk for a few minutes to incorporate air bubbles into the mixture.
Heat the palm oil in a frying pan and when warmed add half of the oil to the bean paste. Add the bell pepper and chilli pepper to the remaining oil and fry for a few minutes then add the peppers and their cooking oil to the bean paste. Finally season with salt.
Plunge the banana leaves (if using) into boiling water for a few minutes (this makes them easier to fold) remove the mid-rib and cut off the ends to form a large rectangle. Place some of the koki in the centre of the leaf then fold the sides of the leaf over and then the ends to form a secure parcel (use this technique for the dock leaves or the greaseproof paper, if using). Tie the paper with oven-proof string. Repeat to make sufficient parcels to use-up all the bean mixture.
Place an upturned wire basket in the bottom of a large pot (or use a steamer) then carefully stack the packets and add enough water to cook the koki for between 1 to 3 hours (cooking time depends on the size of the parcels). When done the koki should be cooked in the middle.
Koki can be served either hot or cold and are traditionally served with boiled yams or sweet potatoes.
