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Ingredients Edit

Directions Edit

  1. Clean the black-eyed peas in water in a large pot. Cover them with boiling water and soak them for at least an hour or overnight.
  2. After soaking them, rub them together between your hands to remove the skins, if need be. Rinse to wash away the skins and any other debris. Drain them in a colander.
  3. If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender.
  4. Crush, grind, or mash the black-eyed peas into a thick paste. Put the crushed beans in a large bowl.
  5. Slowly stir in enough water to make the paste smooth. Beat with a wire whisk or wooden spoon for a few minutes or more. It is important to incorporate small air bubbles into the paste.
  6. Heat the oil in a skillet for a few minutes, when warmed, add half the oil to the bean paste.
  7. Fry the chopped pepper in the remaining oil for a few minutes, then add pepper and oil to the bean paste.
  8. Add salt to taste and mix well.
  9. Warm the banana leaves for a half-minute in a hot oven, or on a grill, or in a pot of boiling water.
  10. This makes them easier to fold.
  11. Remove the center rib of each leaf by cutting across it with a knife and pulling it off.
  12. Cut the ends off each leaf to form a large rectangle.
  13. Fold the banana leaves to completely enclose the ingredients in a packet two or three layers thick.
  14. Place sticks or a wire basket on the bottom of a large pot.
  15. Carefully stack the packets on the sticks, add enough water to steam-cook them.
  16. Cover tightly and boil for one to three hours.
  17. Cooking time depends on the size of the packet.
  18. The finished koki should be cooked to the center, like a cake.
  19. Koki can be eaten hot or cold and is often served with boiled yam or sweet potato.

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