Koki
Littoral · 120 min · Medium · Serves 2
A steamed bean cake from western Cameroon: peeled black-eyed peas blended with red palm oil, wrapped in leaves and steamed until set.
Ingredients
- 1kg Black-eyed beans
- 1litre Red palm oil
- 10g Salt
- 5 pcs Plantain Leaves
Instructions
- Blend the washed, peeled beans with a splash of water.
- Pour into a bowl, add salt and whip vigorously with a wooden pestle to make it light and fluffy.
- Place plantain or corn sticks at the bottom of a deep pot and add boiling water just below the sticks.
- Wrap ladles of batter in softened plantain leaves, gathering the edges into pouches and tying tightly.
- Arrange the pouches on the stick barrier, cover tightly and steam on medium-high for about 1.5 hours, topping up with boiling water as needed.