Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
Very popular all over Cameroon, this dish is made from cowpeas (niébé or black-eyed peas) or other beans (haricots).
- two to four cups dry cowpeas (black-eyed Peas)
- 1 or two sweet peppers, cleaned and finely chopped
- 1 cup palm oil
- Banana leaves (or aluminum foil) and string
- Cover the black-eyed peas with boiling water and soak them for at least an hour or overnight. After soaking them, remove the skins and drain them in a colander.
- Crush, grind, or mash the black-eyed peas into a thick paste.
- Put the crushed beans in a large bowl and slowly stir in enough water to make the paste smooth.
- Heat the oil in a skillet for a few minutes, when warmed, add half the oil to the bean paste.
- Fry the chopped pepper in the remaining oil for a few minutes, then add pepper and oil to the bean paste. Add salt to taste and mix well.
- Warm the banana leaves for a half-minute in a pot of boiling water
- Remove the center rib of each leaf by cutting across it with a knife and pulling it off.
- Fold the banana leaves to completely enclose the ingredients in a packet two or three layers thick.
- Place sticks or a wire basket on the bottom of a large pot. Carefully stack the packets on the sticks, add enough water to steam-cook them (
- Cover tightly and boil for 1 to 3 hours. The finished Koki should be cooked to the center, like a cake.