Koki

Ingredients7

• dried black-eyed peas400 g
• red palm oil120 ml
• onion1
• fresh red chili1
• salt1 tsp
• water150 ml
• banana leaves6

Method

1. Soak the black-eyed peas in water for at least 1 hour, then rub them to remove the skins and rinse well.
2. Blend the peeled peas with the onion, chili, salt, and water until you have a thick, smooth paste.
3. Stir in the red palm oil until the batter is evenly colored and slightly glossy.
4. Soften the banana leaves over a flame or in hot water, then line small parcels or a steamer mold with them.
5. Spoon the batter into the leaves, fold them tightly to seal, and tie if needed.
6. Steam over boiling water for about 1 hour, until the koki is firm and set in the center.
7. Rest briefly, unwrap, and serve warm.