Koki Beans — Steamed Black-Eyed Bean Cake

Shopping list

• 400 g dried black-eyed beans — soaked overnight and skins removed

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• 1 piece onion — roughly chopped

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• 2 clove garlic — peeled

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• 15 g fresh ginger — peeled and roughly chopped

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• 1 piece Scotch bonnet chilli — deseeded and chopped (or to taste)

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• 100 ml red palm oil or vegetable oil

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• 1.5 tsp salt

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• 2 tbsp ground crayfish or dried shrimp powder — optional

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• 6 piece banana leaves or aluminium foil — cut into 20cm squares, softened over flame if using banana leaves

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• 150 ml water — approximately

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Step by step

1. 1

   Drain the soaked black-eyed beans. Rub them gently between your palms or pulse briefly in a food processor to loosen and remove the skins, then rinse and drain thoroughly.

2. 2

   In a blender or food processor, combine the peeled beans, onion, garlic, ginger, and Scotch bonnet chilli. Add about 100 ml water and blend to a smooth, thick paste, scraping down the sides as needed.

3. 3

   Transfer the paste to a large mixing bowl. Stir in the palm oil, salt, and ground crayfish if using. The mixture should be thick but pourable; add a little more water if needed.

4. 4

   Lay out a banana leaf square (or foil square) on a clean surface. Spoon about 4–5 tablespoons of the bean mixture into the centre.

5. 5

   Fold the leaf over the mixture to form a neat parcel, securing the ends with kitchen string or folding them tightly. Repeat with the remaining mixture and leaves.

6. 6

   Bring a large pot of water to a rolling boil and place a steamer basket inside. Arrange the parcels in the steamer in a single layer if possible.

7. 7

   Cover tightly and steam over medium heat for 1 hour, checking occasionally to ensure the water does not boil dry. Top up with boiling water as needed.

8. 8

   Remove the parcels from the steamer and let them cool for 5 minutes before unwrapping. Serve warm or at room temperature, with hot pepper sauce or fresh salad on the side.