Koki Beans — Cameroonian Steamed Black-Eyed Pea Pudding

Shopping list

• 400 g dried black-eyed peas — soaked overnight and peeled

  Sub
• 100 ml red palm oil — or vegetable oil

  Sub
• 1 piece onion — roughly chopped

  Sub
• 1 piece fresh ginger — 2 cm piece, peeled and chopped

  Sub
• 1 piece Scotch bonnet chilli — seeds removed for less heat

  Sub
• 2 tsp sea salt

  Sub
• 2 tbsp ground crayfish — optional, for umami

  Sub
• 200 ml water — approximately

  Sub
• 4 piece banana leaves — cut into 30 cm squares, or use aluminium foil

  Sub

Step by step

1. 1

   After soaking the black-eyed peas overnight, drain and rub them vigorously between your hands to remove the skins. Rinse in several changes of water until most skins float away and are discarded.

2. 2

   Place the peeled peas, chopped onion, ginger, chilli, and 150 ml of water in a blender or food processor. Blend to a smooth, thick batter, adding a little more water if needed to help the blades move. The consistency should be like thick pancake batter.

3. 3

   Transfer the batter to a large bowl. Stir in the palm oil, salt, and ground crayfish (if using) until well combined. Taste and adjust seasoning.

4. 4

   If using banana leaves, briefly pass them over an open flame or blanch in boiling water for 30 seconds to make them pliable.

5. 5

   Lay out a banana leaf square and spoon about 150 ml of batter into the centre. Fold the sides over to form a neat parcel, securing with kitchen string or a strip of banana leaf. Repeat with remaining batter.

6. 6

   Bring a large pot of water to a rolling boil (about 5 cm deep). Place a steamer basket or colander inside, ensuring it does not touch the water.

7. 7

   Arrange the koki parcels in the steamer, cover tightly, and steam over medium heat for 1 hour 15 minutes to 1 hour 30 minutes, topping up with boiling water as needed. The koki is done when firm to the touch and a skewer inserted comes out clean.

8. 8

   Carefully unwrap one parcel to check doneness. Let the parcels rest for 5 minutes before serving. Serve warm or at room temperature, unwrapped or in the leaves.