Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cowpea | not in our table | 0 |
| Black-Eyed Pea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two to four cups dry cowpeas (black-eyed peas)
- 1 or two sweet peppers, cleaned and finely chopped
- 1 cup palm oil
- salt
- banana leaves (or aluminum foil) and string
Directions
Cover the black-eyed peas with boiling water and soak them for at least an hour or overnight. After soaking them, remove the skins and drain them in a colander.
Crush, grind, or mash the black-eyed peas into a thick paste.
Put the crushed beans in a large bowl and slowly stir in enough water to make the paste smooth.
Heat the oil in a skillet for a few minutes, when warmed, add half the oil to the bean paste.
Fry the chopped pepper in the remaining oil for a few minutes, then add pepper and oil to the bean paste. Add salt to taste and mix well.
Warm the banana leaves for a half-minute in a pot of boiling water
Remove the center rib of each leaf by cutting across it with a knife and pulling it off.
Fold the banana leaves to completely enclose the ingredients in a packet two or three layers thick.
Place sticks or a wire basket on the bottom of a large pot. Carefully stack the packets on the sticks, add enough water to steam-cook them (
Cover tightly and boil for 1 to 3 hours. The finished Koki should be cooked to the center, like a cake.
Category:Cameroonian Recipes
Category:Cameroonian Snacks