Koki Beans

★★★★4.7· 198 ratings

·Serves 4

About this Dish

Steamed black-eyed pea pudding wrapped in banana leaves.

History & Origin

A protein-rich staple across Cameroon, koki is steamed for hours in banana leaf parcels, giving it a distinctive earthy aroma.

IngredientsServes 4

🫘Black-eyed peas, 500g dried

🫑Red bell peppers, 2 large roughly chopped

🌶️Scotch bonnet pepper, 1 whole (adjust to taste)

🧅White onion, 1 medium roughly chopped

🫙Palm oil, 120ml (red palm oil)

🧂Salt, 1.5 teaspoons or to taste

🍃Fresh banana leaves, 6-8 large pieces, cleaned and softened over a flame

🌿Banana leaf strips or kitchen twine, for tying

Method

Soak the black-eyed peas in cold water for at least 4 hours or overnight. After soaking, rub the beans vigorously between your palms in the water to loosen and remove the skins. Keep rinsing and skimming off the skins until most are removed — this step is key for a smooth koki.

Drain the peeled beans and add them to a blender along with the red bell peppers, scotch bonnet, and onion. Blend everything together into a thick, smooth paste, adding only a tiny splash of water if needed to keep the blender moving — you want the paste as thick as possible.

Transfer the blended paste into a large bowl. Add the palm oil and salt, then mix vigorously with a wooden spoon or your hands for about 5 minutes until the oil is fully incorporated and the mixture looks fluffy and slightly lighter in colour.

Pass each banana leaf piece briefly over an open flame or hot pan to make it pliable and prevent tearing. Lay one large piece flat, place a generous scoop (about 3-4 tablespoons) of the bean paste in the centre, then fold the leaf over to enclose the paste like a parcel, tucking the ends underneath. Tie securely with banana leaf strips or kitchen twine.

Stack the parcels tightly in a large pot with a steamer basket or a rack at the bottom to keep them off direct heat. Add enough water to the pot to steam for the full cooking time without running dry, then place the parcels on top.

Cover the pot tightly with a lid and steam on medium heat for 60 to 90 minutes, checking occasionally to top up the water as needed. The koki is done when it feels firm to the touch and has pulled away slightly from the leaf. Allow to rest for 10 minutes before unwrapping and serving warm.

Remove the parcels and allow them to cool for 10 minutes before unwrapping — the koki will firm up as it cools. Serve warm straight from the leaf alongside boiled plantain, corn chaff, or simply on its own as a satisfying snack.

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