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Le Koki (Bean Cake)
Le Koki (Bean Cake) is a traditional Chadian recipe for a classic accompaniments of cakes made from a bean, palm oil and water batter flavoured with chillies that are steamed to cook. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Bean Cake (Le Koki).
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Additional Time:
(+over-night soaking)
Serves:
6–8
Rating: 
Tags : Chilli RecipesVegetarian RecipesBean RecipesChad Recipes
This is a recipe that's shared in common between Chad and Cameroon (for the Cameroonian version see the recipe for
Le Koki de Cameroun)
Ingredients:
500g white beans
2 chillies
200ml red palm oil
500ml water
salt, to taste
Method:
The night before wash and pick over the beans. Place in a large bowl, cover with plenty of water and set aside to soak over night.
The following day rub the beans against each other to remove their skins. Float these off then drain the beans.
Line the base of a heavy saucepan either with some banana leaves (from which the midribs have been removed) or with greaseproof (waxed) paper. Pour in 1l water and bring to a boil.
Grind together the soaked beans and chillies in a food processor until you have a smooth paste. Mix in half the palm oil and pulse to combine. When the batter has absorbed all the oil pour in the remaining oil. Season to taste with salt and mix well.
Turn the batter into a large bowl and gradually beat in 250ml of the water. Keep beating the resultant batter for 5 minutes then work in the remaining 250ml water, stirring the batter until smooth and liquid.
Remove the banana leaves or paper from the boiling water. Form into packets and pour in the batter. Tie with string then place in the pot of boiling water. Reduce to a simmer, cover with more banana leaves (or sit a sheet of foil across the top and place the lid on this).
Steam the banana cakes for 4 hours, or until solid and cooked through (top-up the water as needed).
Serve hot with boiled cassava or plantains and your choice of sauce.
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