Black-eyed peas blended into a smooth paste with palm oil and spices, then wrapped in banana leaves and steamed into a savoury, custard-like cake. A Cameroonian classic.
Koki is a golden Cameroonian bean cake associated with communities across the Littoral, South-West, and West regions. Black-eyed peas or cowpeas are soaked, peeled, crushed into a batter, enriched with red palm oil, wrapped in banana leaves, and steamed until set. The result is dense, fragrant, and deeply comforting.
Black-eyed peas blended into a smooth paste with palm oil and spices, then wrapped in banana leaves and steamed into a savoury, custard-like cake. A Cameroonian classic.
Best for Festivals, celebrations, rites of passage, with a medium cooking level and about 90 minutes total.
Ripe plantains, puff-puff, or on its own as a snack
Vegetarian Africa is the easiest collection to explore after this dish. Vegetarian Africa
Celebration and steamed table. Koki beans, plantain, chicken, and party cooking that crosses regions.
bitter leaves, groundnut, eru leaves, waterleaf, palm oil
Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.
Ripe plantains, puff-puff, or on its own as a snack
Celebration and steamed table
Keep the rhythm calm, watch the texture, and adjust seasoning at the end.
Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.