Koki (Cameroonian Steamed Black-Eyed Pea Pudding)
In short: Silky steamed pudding of ground black-eyed peas, red palm oil and chili, wrapped in leaves and served warm with fried ripe plantains. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 1 h 10 min
- Resting
- 4 h
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 360 kcal
Koki is a steamed pudding made from ground black-eyed peas, bright red palm oil and chili, wrapped in banana leaves and cooked until firm. It is a staple in the Littoral, South-West and West regions of Cameroon and is usually eaten with ripe plantain. The texture is soft and moist, and the flavor is earthy, rich and gently spicy.
Instructions
- Drain the soaked peas and tip them into a large bowl of cold water. Rub handfuls between your palms so the skins loosen and float, skim them off, and drain the peeled peas.
- Blend the peas with the onion, garlic, chili and 120 ml (1/2 cup) water into a thick, slightly coarse paste. Add more water a spoonful at a time only if the blender stalls; the paste should be as thick as cake batter.
- Stir in the palm oil, bouillon cube and salt and beat for 1 minute, until the mixture is evenly orange and light.
- Hold each banana leaf briefly over a flame or dip it in hot water until soft and shiny, then wipe it clean. Brush the center with palm oil and spoon about 1/2 cup of paste onto it.
- Fold the leaf over the paste into a tight rectangular packet and tie with kitchen string. If you use foil, fold the edges over twice to seal.
- Set a rack in a large pot with 3 cm (1 in) of water, stand the packets on it, cover, and steam over medium-low heat for 60 to 70 minutes. Top up with boiling water as needed.
- Rest the packets for 10 minutes and check that the koki is firm and a skewer comes out clean. Unwrap and serve warm with fried ripe plantain.
Tips
- Take the time to peel the peas, because the skins make koki gritty and dull in color. Soak, then rub the peas in a big bowl of water so the skins float up for skimming.
- Keep the paste thick. If it is too thin, the koki will not set firm, so add water a spoonful at a time. Do not overfill the packets, as the paste expands slightly.
Questions and answers
Can I make koki without banana leaves?
Yes. Use foil packets lined with parchment, or heatproof ramekins covered with foil. Banana leaf adds a subtle aroma, but the texture is the same.
What do you eat with koki?
Ripe plantain, boiled or fried, is the usual partner. A spoonful of hot pepper sauce on the side adds heat.
Is koki vegan?
As written here, yes. Some cooks add ground crayfish, which would make it non-vegetarian.
How long does it take to make Koki (Cameroonian Steamed Black-Eyed Pea Pudding)?
About 1 h 55 min in total: 45 min of preparation and 1 h 10 min of cooking.
How many calories are in Koki (Cameroonian Steamed Black-Eyed Pea Pudding)?
About 360 kcal per serving, with 15 g of protein, 41 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 41 g |
| Fat | 15 g |
| Fiber | 10 g |
| Sugar | 3 g |
| Sodium | 740 mg |
Estimated values, calculated from the ingredients.
