Koki Beans – moist, tasty pudding-like steamed treat made with coarsely grounded black-eyed peas and some spinach. Great as a meal on its own or with boiled plantains!
Did you know Black-eyed peas are native to West Africans? They have been enjoyed for thousands of years throughout the continent. It is thought to have reached the United States during the Slave trade. No wonder it so popular in the South especially with African Americans.
Growing up in West Africa, specifically Cameroon, I never had these beans whole – always masquerading in a pudding form and under the aliases : Koki Beans, ekoki, Haricots Koki, Koki de Niébé, Gateau de haricots, or Bean cake.
No wonder black-eyed peas are so popular in the South especially with African Americans.
These delectable bites are sold every in the Cameroon and are popular in restaurants, bars and have become some what become a street food, sold by women vendors to hungry pedestrian – myself included.
I would honestly say some of the best Koki beans I have had the pleasure of eating, have been from these street vendors. They sure know how to get the consistency right – spot on; moist and tasty.
So why aren’t these bean pudding cooked frequently? Because it can be time consuming: soaking, washing, peeling, grinding, pounding (whisking), and assembling the Koki beans are no easy task.
However, there are ways to cut down on this process; you can use peeled beans, they are sold in African Stores hat would cut your time in half . They do freeze well, so you can wash and peel the beans when you have the time and freeze , until the day of .
Serve this with any starchy side. My favorite is boiled ripe plantains.
Here a couple of tips to keep in mind when making Koki Beans
- Do not grind your beans into a fine paste- They MUST be coarsely grinded – a little bit gritty (this makes a huge difference).
- Include onions for some flavor.
- Red oil does aid in getting a moist Koki. However, I always use half of the oil needed for Koki because ….you guessed right- calories. I would rather eat more than less. It does not take make these koki less appetizing
- You can use plantain leaves, if you have some but it is not necessary
Recipe updated.
Koki Beans
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Ingredients
- 2 cups skinless black-eyed- peas
- ½ medium onion
- 1/2 Scotch bonnet or habanero pepper optional
- 1 cup palm oil
- 3 1/2 cups water
- 3 cups chopped fresh spinach.
- 2 Maggie cubes OR 2 teaspoon bouillon
- 3 teaspoon salt or more
Instructions
How to peel blacked-eyed beans
- Soak them for about 15 minutes, pulse in the blender or food processor to break the peas (about 5- 10 times or about 10 to 15 seconds). You should do this in small quantities.
- In a large bowl soak the beans with warm water for about 2 hours or up to 24 hours, cover with water until tender.
- Rub the peas between your hands to take the skin off. The skins will float to the top. Pour off the skins into a colander; you may have to do this process several times.
- Most of the skin will come off from the peas; Sort through the remaining peas to remove all the skin. You can do this ahead of time and freeze it, to save time.
Peeled Black Eyed Peas
- Soak peeled beans in water for about an hour to overnight to tenderize the beans to facilitate blending.
- Cut Aluminum foil paper about 6 and set aside.
- Cut the banana leaves into rectangles, remove any ugly edges, submerge them in water to clean and drain pat dry. Use saran wrap, if banana leaves are not available.
- The leaves must be heated and wilted over an open high flame to make them flexible.
- Chop onions, habanero and set aside.
- Lightly warm palm oil in a small skillet or saucepan for about a minute or two until completely melted.
- In a food processor or blender puree beans, onions and habanero pepper with about a cup or more of water or until it has reached desired consistency (Do a test with your fingers) you might have to do this in two batches.
- Pour the mixture into a large bowl; add palm oil, spinach. Mix everything together, then, season to taste with Maggie and salt. Make sure you have used up all the water.
- Place the mixture of Koki-beans on the leaf about 2 cups. Then quickly fold the Koki together to form a little purse. Repeat the process and set them.
- Line the bottom of a large stockpot with aluminum foil or remaining leaves or stalk on hand to create a steamer. Add enough water.
- Steam cook koki for about an hour and 30 minutes, add water as necessary to prevent any burns.
- Remove and let it cool for about 10 minutes, then serve.
Nutrition Information:
Silvia says
Please what causes the koki to be too hard when one prepares it?
ImmaculateBites says
First off the koki needs to be mixed thoroughly just like you would cream butter and sugar – to make it airy and not hard . Some use mortar and pestle or the modern way is using a mixer. Also more water might help.
Ngwi Odette says
Can a pregnant woman eat koki beans because I have heard from people that it will affect the unborn bany with fungi (Jeti Jeti) I really want to eat it but am scared, please is it true
imma africanbites says
Hello. I can’t give you a medical answer on that. Please consult your doctor. Thank you.
Sarah says
This recipe worked really well. Thank you so much for sharing it. I followed all the directions as written using pre-peeled beans, except I skipped the banana leaf because I had none. The result was still very good.
This can also be cooked in a pressure cooker. I put the “packets” on top of a steamer with 1.5 cups of water on the bottom and pressure steamed for 45 minutes with very good results. The next time I will check at 30 minutes as perhaps it didn’t need to cook that long.
I thoroughly enjoy your recipes. Thank you again!
imma africanbites says
Thanks for trying this out, Sarah! And thanks for sharing some tips.
Renna says
The best koki recipe so far.
Thank you Emma,this site is so helpful.keep it up !
Do you have recipe for cauliflower rice?
ImmaculateBites says
Thanks Renna! Sorry No I don’t .
Ella says
Hi Emma,
I was wondering how can i blend the beans without putting in too much water?
ImmaculateBites says
If you have a food processor you can. Or you can do it in small batches till it’s all done, it works all the time for me.
julia says
Please at which step do I blend the beans? I could not find it in the recipe. Is it blended together with the onion and pepper in step 13? I admit I know nothing about this dish, but I need to do it well to surprise my cameroonian boyfriend
ImmaculateBites says
Yes, you do. I have updated recipe. Do let me know how it works out for you.
ImmaculateBites says
Rosa, you are Amazing! Girl . Thanks for the tip . Always heard about it but have never given it a try . Will do now.
Rosa says
Thanks for the tip on coarsely grinding the beans. Tried it and it made a HUGE difference in the texture.
Now for a tip of my own.. You know how the koki made by pounding in a mortar comes out looking really spongy. To get mine close to that, I use a hand mixer to incorporate air for 5-10 mins before adding the oil. Trust me this extra step is worth the time.
mariette says
Thank you! I’m making this on sunday. Infact since i discovered your blog from a friend 2months ago, my way of cooking and especially making pastries has changed. Thank you
ImmaculateBites says
Awww thanks Mariette – let me know how you like this one too!
Cyndy12 says
Absolutely amazx….ive used this recipe twice and both times have been perfect….I can’t believe I left cameroon and came and learnt to prepare koki abroad….this was luvly dear….thx thx thx so much
ImmaculateBites says
Oh thanks Cyndy.I know what you mean…I also learned how to make Cameroonian recipes abroad. Thanks for the feedback!
Ndimbere Sylvie says
Wow just about cooking koki, thanks for the tips
Mariah says
Wow thanks am making this now thats why i visited your site. Hope it turns out good 🙂
ImmaculateBites says
No you do not need to submerge them in water. I think they will do just fine in a steam basket.
Ashly says
The MoiMoi was wonderful! Thank you!
Ashly says
I am trying this tonight. Should the parcels be submerged in water? I have them on top of a steam basket.
kelsey says
I made the Koki today and it came out really good. I usually make koki but estimation of salt and maggi was always a problem for me; but with the precision, it makes it much easier. Because I like it more tasty, I will use three tsp of salt and two maggie cubes next time. Thanks a lot for keeping us busy in the kitchen and for bringing only the best. There is not a day that will past without me visiting your site. Thank you!!!
Stephanie says
Wow! This is a very new type of dish I’ve never encountered before. I’m from Korea so these type of exotic foods excite me! Thank you for sharing your recipe 😀
Africanbites says
Stephanie , I am excited that you are excited over these bean pudding. Give them a try and let me know what you think. Thanks for the comment.