Lunches
Koki (Steamed Black-Eyed Pea Pudding)
Ingredients
- - Dried black-eyed peas, peeled -- 500 g (2 3/4 cups)
- - Red palm oil -- 150 ml (2/3 cup)
- - Onion, chopped -- 1 medium (1 medium)
- - Scotch bonnet pepper, chopped -- 1 (1)
- - Ground crayfish -- 2 tbsp (2 tbsp)
- - Salt -- 1 1/2 tsp (1 1/2 tsp)
- - Banana leaves (or foil) -- as needed (as needed)
- - Water -- 300 ml (1 1/4 cups)
Method
- Soak peeled black-eyed peas in water for 2 hours, then drain.
- Blend the peas with water, onion and pepper into a thick, smooth batter.
- Stir in palm oil, ground crayfish and salt until the batter turns a uniform orange.
- Soften banana leaves briefly over a flame, then spoon batter into leaf parcels and fold into secure packets.
- Arrange parcels in a steamer basket over simmering water and steam for 2 to 2 1/2 hours, topping up water as needed.
- A cooked parcel will feel firm and set; rest for 10 minutes before unwrapping and serving.
Introduction: Koki is a savory steamed pudding made from peeled, ground black-eyed peas, palm oil and spices, wrapped in banana leaves and slow-steamed for hours.
Cultural Background: Koki is a savory steamed pudding made from peeled, ground black-eyed peas, palm oil and spices, wrapped in banana leaves and slow-steamed for hours. It is a signature dish of the Bamileke and coastal peoples, traditionally prepared for Sunday lunches and family celebrations, its earthy, deep-orange color from palm oil signaling a labor of love from a cook who peeled every bean by hand.
Tips: Peeling the beans thoroughly is essential for a smooth, traditional texture. Keep the steamer well topped up with water — koki needs long, gentle steam heat.
Variations: Some regions blend in a little ripe plantain for natural sweetness. Foil can replace banana leaves, though leaves add authentic aroma. Naturally vegetarian and vegan as written.
Storage: Refrigerate wrapped parcels for up to 4 days.
Reheating: Re-steam for 15 minutes, or microwave unwrapped for 2 minutes covered.
Nutrition: Calories: 310 kcal | Protein: 13 g | Carbs: 28 g | Fat: 16 g | Fiber: 7 g
FAQs:
Q: Can I use canned black-eyed peas?
A: Fresh dried, peeled peas give the proper texture; canned peas make the batter too wet and can affect the set.
Q: What do I serve koki with?
A: Traditionally with ripe plantains, boiled yam, or on its own as a hearty lunch.