Koki

About This Recipe

Koki is one of Cameroon's oldest and most cherished dishes, considered a festive staple in the Western, Littoral, and Centre regions. The dish is made by grinding soaked black-eyed peas into a smooth paste, seasoning with palm oil and crayfish, then wrapping tightly in banana leaves and steaming until firm. The banana leaf imparts a subtle, earthy aroma that is central to the dish's character. Koki can be eaten on its own as a snack or served alongside fried or boiled plantain. It is particularly associated with the Bamiléké people, who prepare it for traditional ceremonies and funerals.

Ingredients

Serves 8

• 500 gdried black-eyed peas, soaked overnight
• 1/2 cupred palm oil
• 3 tbspground crayfish
• 1 largeonion, roughly chopped
• 2 wholeScotch bonnet or habanero peppers, deseeded
• 1.5 tspsalt
• 1 cubeMaggi seasoning cube
• 8–10 largebanana leaves, cleaned and softened over flame
• 1/4 cupwater (if needed for blending)

Instructions

1. 1

   Peel the peas

   Drain soaked peas and rub between your palms to remove the skins. Rinse repeatedly until most skins float away and are discarded. This step ensures a smooth paste.

2. 2

   Blend to a smooth paste

   Blend peeled peas with onion and Scotch bonnet using as little water as possible until very smooth and fluffy — the texture should be like thick hummus.

3. 3

   Season the paste

   Transfer paste to a bowl. Beat in palm oil vigorously — the mixture should turn a bright orange-yellow and become lighter and more airy. Stir in crayfish powder, crumbled Maggi cube, and salt. Mix thoroughly.

4. 4

   Prepare banana leaf parcels

   Soften banana leaves by passing briefly over an open flame or placing in boiling water for 30 seconds until pliable. Cut into large rectangles. Place two sheets at right angles for each parcel.

5. 5

   Fill and wrap

   Spoon a generous cup of the koki paste into the centre of each banana leaf parcel. Fold firmly, tucking ends tightly. Tie with banana leaf strips or kitchen twine.

6. 6

   Steam

   Arrange parcels in a steamer basket or on a rack over boiling water. Cover tightly and steam for 1 hour 15–30 minutes, replenishing water as needed, until the koki is firm and holds its shape when unwrapped.

Variations

• •

  Add smoked fish or shrimp into the paste before wrapping for a protein-rich version.

• •

  Season with a pinch of nutmeg and white pepper for a more aromatic koki.

• •

  Serve fried koki: slice cold koki and pan-fry in a little oil until golden on each side.

Storage

Store wrapped koki in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat by steaming for 15–20 minutes.

Frequently Asked Questions