Koki Beans

Koki (KOH-kee)

Steamed Bean Pudding

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 312 kcal

A rich, savory pudding of black-eyed beans blended with palm oil, crayfish, and spinach, wrapped in banana leaves and steamed to a silky set custard.

Nutrition & Info

Protein 14.0g

Carbs 28.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

blender steaming pot banana leaves kitchen string

Presentation Guide

Vessel: banana leaf

Garnishes: palm oil drizzle

Accompaniments: ripe plantain, bobolo

Ingredients

3 cups black-eyed beans, soaked and peeled
1/2 cup palm oil
2 cups fresh spinach, chopped
1 large onion
2 scotch bonnet peppers
2 tbsp ground crayfish
2 bouillon cubes
Salt to taste
Banana leaves for wrapping

Instructions

1
Soak beans overnight, then rub between palms to remove skins. Rinse until clean.
2
Blend peeled beans with onion, scotch bonnet, and a little water until very smooth.
3
Stir in palm oil, ground crayfish, bouillon cubes, and salt. Mix thoroughly.
4
Fold in chopped spinach.
5
Wrap portions in softened banana leaves, tying with kitchen string.
6
Steam in a large covered pot for 1 hour until firm and set. Serve warm.

💡

Did You Know?

Koki wrapped in banana leaves develops a subtle earthy fragrance that is impossible to replicate with any other wrapping material.

Chef's Notes

Equipment Tips

blender
steaming pot
banana leaves
kitchen string

Garnishing

palm oil drizzle

Accompaniments

ripe plantain, bobolo

The Story Behind Koki Beans

Koki is a traditional dish of the Bamileke people of western Cameroon, where it has been prepared for generations. The banana leaf wrapping technique is considered an art form, and experienced cooks are judged by the neatness of their wrapping and the smoothness of the final pudding.

🕐 Traditionally enjoyed celebrations, weekend meals 📜 Origins: Traditional Bamileke cuisine

Comments (0)

No comments yet. Be the first to share your thoughts!