Koki
Koki, from above
VegVeganCameroon

Koki

Black eyed bean batter with red palm oil, steamed in leaves. Cameroon's rich bean pudding.

120 minTime
16 gProtein each
mediumSpice
4hPlan ahead. Soak for 4 hours first; the 120 minutes come after.
Leaf wrapped2 chapters · 1 min read

Make it your way

Grandma's wayBean batter, palm oil and leaves, steamed.
The original
378kcalsame
16 gproteinsame
7 gfibresame
120minutessame

Classic koki.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Lobia, dry (dried black eyed peas)2 cups, soaked and skinned
Red palm oil½ cup
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1
Spinacha handful cocoyam leaves or spinach, sliced
Stock cube (bouillon cube)½ cube
Wateras needed
Saltto taste

Method

4 steps
  1. 1Rub the soaked beans to remove skins and rinse them away.
  2. 2Blend with pepper and a little water to a thick, smooth paste.
  3. 3Warm the palm oil until runny and beat it in with salt, stock cube and leaves.
  4. 4Spoon into banana leaves or foil parcels, tie and steam over water for 1 1/2 hours.
Serve it like this

Unwrap the parcels on a plate and serve with boiled ripe plantain or cassava.

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Make it a meal

What goes with Koki: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Ndolé120 min
With a main Poulet DG75 min
On the side Dodo15 min
To drink Kokum sharbat25 min
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