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.
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.