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 festive dish from the grasslands of western Cameroon, traditionally prepared by the Bamileke people for celebrations and rites of passage. The black-eyed peas are soaked, peeled, and blended into a smooth batter enriched with palm oil, then steamed in banana leaf parcels. The result is a dense, flavourful cake with a beautiful orange hue from the palm oil.
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 main AfroKitchen collection route tied to this dish right now. Vegetarian Africa
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