📝 About This Recipe
Koki is a soul-stirring Cameroonian treasure, traditionally known as Koki Corn when paired with fresh maize or Koki Beans when made with black-eyed peas. This version celebrates the marriage of creamy ground cowpeas and golden palm oil, resulting in a savory, cake-like texture that is as visually stunning as it is delicious. Steamed in banana leaves to infuse an earthy aroma, it captures the heart of West African comfort food with its rich, nutty profile and bright sunset hue.
🥗 Ingredients
The Pulse Base
- 3 cups Black-eyed peas (dried, soaked overnight and skins removed)
- 1 cup Fresh yellow corn kernels (optional, for added sweetness and texture)
- 1.5 cups Warm water (added gradually during blending)
The Flavor & Color
- 1/2 cup Red Palm Oil (pure, unrefined for authentic flavor and color)
- 1-2 pieces Habanero or Scotch Bonnet pepper (seeded and finely minced)
- 1 medium Onion (finely chopped)
- 1.5 teaspoons Salt (to taste)
- 1 teaspoon Bouillon powder (shrimp or vegetable flavor)
- 2 cups Spinach or Cocoyam leaves (roughly chopped)
The Wrapping
- 6-8 large pieces Banana leaves (softened over a flame or in hot water)
- 1 roll Kitchen twine (for securing the parcels)
- 1 roll Aluminum foil (optional, to reinforce banana leaf parcels)
👨🍳 Instructions
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1
Begin by preparing the black-eyed peas. After soaking them overnight, rub the beans between your palms to loosen the skins. Rinse repeatedly until the skins float away and you are left with clean, white beans.
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2
In a high-speed blender, combine the peeled beans and fresh corn kernels. Add about 1 cup of warm water and blend into a thick, slightly grainy paste. Avoid over-blending; you want a texture similar to coarse polenta, not a smooth puree.
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3
Pour the bean paste into a large mixing bowl. Using a wooden spoon or a traditional pestle, beat the mixture vigorously for 5-10 minutes. This incorporates air, ensuring the final cake is light and fluffy rather than dense.
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4
In a small saucepan, gently heat the red palm oil over low heat just until it becomes liquid and clear. Do not let it smoke or bleach; you want to preserve that deep orange-red color.
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5
Slowly pour the warm palm oil into the bean paste while stirring constantly. The mixture will transform into a beautiful, vibrant sunset-orange hue.
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6
Stir in the finely chopped onions, minced habanero, salt, and bouillon powder. Mix thoroughly to ensure the seasoning is evenly distributed.
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7
Gently fold in the chopped spinach or cocoyam leaves. These provide a lovely green contrast and a boost of earthy nutrients.
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8
Prepare your banana leaves by cutting them into 12x12 inch squares. Pass them briefly over a gas flame to make them pliable, or dip them in boiling water for 30 seconds.
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9
Place two layers of banana leaves in a deep bowl to create a cup shape. Ladle about 1.5 to 2 cups of the mixture into the center.
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10
Gather the edges of the leaves upward and tie them securely at the top with kitchen twine to form a pouch. If you are worried about leaks, wrap the pouch once more in aluminum foil.
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11
Place a steamer basket in a large pot with a few inches of boiling water. Arrange the pouches in the basket, ensuring they are upright.
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12
Cover the pot tightly. Steam the Koki over medium heat for 90 minutes. Check the water level every 30 minutes and replenish with boiling water as needed to prevent the pot from drying out.
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13
Once finished, remove the pouches and let them rest for 15 minutes. This allows the cake to firm up before unwrapping.
💡 Chef's Tips
For the best texture, ensure you beat the paste well before adding the oil; this aeration is the secret to a 'cakey' crumb. Always use warm water when blending, as cold water can cause the palm oil to clump and create an uneven color. If you can't find banana leaves, parchment paper lined with aluminum foil works as a substitute, though you'll miss the smoky aroma. Be careful with the palm oil—it stains everything! Use a dedicated wooden spoon and wear an apron. Adjust the habanero to your spice tolerance; one pepper usually provides a gentle warmth without overpowering the beans.
🍽️ Serving Suggestions
Serve warm with steamed plantains (ripe or unripe) for a classic Cameroonian pairing. Pairs beautifully with boiled cocoyams or sweet potatoes to soak up the savory juices. Enjoy it alongside 'Baton de Manioc' (fermented cassava sticks) for an authentic textural experience. A cold glass of ginger juice or a crisp hibiscus tea provides a refreshing contrast to the richness of the palm oil. Leftovers can be sliced and lightly pan-seared the next day for a crispy exterior.