Koki — Cameroonian Steamed Black-Eyed Bean Pudding

Shopping list

• 400 g dried black-eyed beans — soaked overnight

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• 1 piece red bell pepper — deseeded and roughly chopped

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• 1 piece scotch bonnet chilli — deseeded for less heat, or leave seeds in

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• 1 piece medium onion — roughly chopped

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• 3 clove garlic cloves — peeled

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• 120 ml red palm oil — or substitute vegetable oil

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• 2 tbsp ground crayfish — optional but traditional

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• 1.5 tsp fine sea salt

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• 6 piece banana leaves — cut into 25 cm squares, lightly softened over a flame

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Step by step

1. 1

   Drain the soaked black-eyed beans and remove as many skins as possible by rubbing gently between your hands in a bowl of water; the skins will float. Drain well.

2. 2

   In a blender or food processor, combine the beans, red pepper, scotch bonnet, onion, and garlic. Add 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, ground crayfish (if using), and salt. Mix thoroughly until the oil is fully incorporated and the batter is glossy.

4. 4

   Lay a banana leaf square shiny side down. Spoon about 4 tablespoons of the bean mixture into the centre. Fold the leaf over to enclose the filling, then fold the sides in to make a neat parcel. Secure with kitchen string or strips of banana leaf. Repeat with remaining mixture.

5. 5

   Bring a large pot of water to a boil. Arrange the parcels in a steamer basket or colander set over the boiling water, cover tightly, and steam for 60– 70 minutes, topping up water as needed.

6. 6

   Remove parcels from the steamer and let rest for 5 minutes. Unwrap carefully and serve warm or at room temperature, as a main dish or side.