Cameroon | Side

Koki Beans

Name: Koki Beans
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: Cameroon, Central Africa
Ingredients: 500 g black-eyed peas, soaked overnight and peeled; 100 ml palm oil; 1 large onion, roughly chopped; 1 whole scotch bonnet pepper; 1 tsp salt; 8 large banana leaves, softened over flame

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.

Country

Cameroon

Region

Central Africa

Time

90 min

Serves

Level

medium

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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 8

Scale the dish before you shop, then use the checklist while you cook.

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Ingredients

For 8 servings

Side

500 g black-eyed peas, soaked overnight and peeled 100 ml palm oil 1 large onion, roughly chopped 1 whole scotch bonnet pepper (optional) 1 tsp salt 8 large banana leaves, softened over flame [Sub: aluminium foil]

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

Blender

Knife & board

Wooden spoon

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Cameroon

5 steps 30 min prep 60 min cook (check method) 90 min total medium

Prepare the beans

Soak black-eyed peas overnight. Rub between your hands to loosen the skins, then rinse — the skins will float to the surface. Repeat until most skins are removed.

Kitchen notePeeling the beans is essential for a smooth texture. Patience here pays off.

Blend the batter

Blend the peeled beans with onion, scotch bonnet, and a splash of water until very smooth. Transfer to a large bowl and stir in palm oil and salt, mixing vigorously until the oil is fully incorporated.

Kitchen noteThe batter should be thick but pourable — add water sparingly.

Wrap in banana leaves

Soften banana leaves over a flame or in hot water. Place a ladleful of batter in the centre of each leaf and fold into a neat rectangular parcel, securing with string or toothpicks.

Kitchen noteMake sure the parcels are sealed well to prevent water from getting in during steaming.

Steam the koki

Arrange parcels in a large steamer or pot with a raised platform and water at the bottom. Cover tightly and steam for 1 hour until firm and set.

Kitchen noteCheck water level every 20 minutes and top up if needed.

Steam koki 60:00

Serve

Unwrap the koki parcels and slice or serve whole. Enjoy warm with ripe plantains or on its own.

Kitchen noteKoki can be reheated by re-steaming the next day.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas

Recipe context