Hmmmm Koki Beans… It’s one of the things I miss about Cameroon. This popular street food is a savory pudding made from black-eyed peas (koki beans). The flavor is incredible and it never lasts long in my house. As soon as Koki is ready, I don’t rest until every last bite is happily resting in my belly.
I was thrilled to discover how many cultures have a version of this dish. In the United States they call the beans black-eyed peas; in Nigeria there’s moin moin, which is very similar. Other countries have their own names and variations, too.
In Cameroon, black-eyed peas are usually turned into koki beans or accra beans rather than a typical bean stew. We grind them and incorporate them into fritters and puddings. When made into Koki, I would gladly trade almost anything for it. I often call these dishes “African cakes” — moist, spongy and deeply satisfying.
So how does Koki taste? It’s savory, mildly spicy from the pepper, moist and delightfully spongy.
Preparing Koki takes some time, but every bite is worth the effort. The most time-consuming part is preparing the beans: washing, soaking and removing the skins. I made a video that shows my method.
I start by soaking the beans for about 5–10 minutes, then pulse them in a blender to loosen the skins. The blender doesn’t fully grind the beans at this stage; it helps separate the skins. After pulsing, I place the beans in a large bowl, cover with water and let the skins float so I can drain them off with a colander. Repeat until the beans are clean.
Next I blend the beans into a slightly grainy paste. A powerful blender makes this step easy and gives a smooth, even texture.
I use a whisk to beat the bean paste until it traps air and becomes light and spongy — the texture you want for authentic Koki. Mami Koki is the affectionate name for women who sell Koki Beans in Cameroon, and their versions are a great benchmark.
Then I add the rest of the ingredients: palm oil, salt, chopped spinach (a common substitute for traditional cocoyam leaves) and a bit of water. The recipe is simple and doesn’t require many extras. Some people add seasoning cubes or onions, but the classic Koki is traditionally made without them and tastes perfect as is.
Wrapping is next. Traditionally warmed plantain or banana leaves are used; I use banana leaves and foil for convenience. If banana leaves aren’t available, non-stick aluminum foil works well. Fill the leaf-lined foil or bowl with the bean mixture, fold the leaves or foil into neat bundles, and seal them for steaming.
Look at that little cute bundle!
Steam the bundles in a pot lined with banana leaves or foil. Start with hot water and cover the wraps; add more water as needed and let them cook for about 1½ to 2 hours. Check occasionally to ensure they don’t dry out or burn.
I love to unwrap a warm bundle and enjoy the fragrant steam as it rises. Koki is delicious served hot with boiled ripe plantains — a perfect pairing.
Watch the video to see the full process in my kitchen. Below is a clear, printable recipe you can follow.
Koki Beans Recipe
A savory pudding made with black-eyed peas. It is moist, spongy and so tasty.
Prep: 1 hour
Cook: 1 hour 30 minutes
Total: 2 hours 30 minutes
Servings: 12 bundles
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Ingredients
- 8 cups black eyed peas (koki beans) – peeled, soaked and rinsed
- 1 1/2 cups palm oil
- 1 bag spinach (8 oz/227 grams)
- 1 1/2 – 2 tablespoons salt
- 6 cups water
- 5 chili peppers (or other hot pepper to taste)
For wrapping
- 1 bag frozen banana leaves and/ or 1 roll aluminium foil (preferably non-stick)
Instructions
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Put the soaked beans into a blender and blend together with 4 cups of water and all the pepper into a coarse paste. Blend in batches if necessary.
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Pour the ground beans into a large bowl.
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Lightly warm the palm oil. Do not bleach it. Set aside.
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Chop the spinach into large chunks and set aside.
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Add salt to the bean paste and whisk vigorously to trap air; this helps create a spongy texture.
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While whisking, pour in the warmed palm oil and mix until fully incorporated. Taste and adjust salt — the mixture should be slightly saltier than you want the final dish to be.
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Gently fold in the chopped spinach.
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Prepare banana leaves by warming them over a flame or dipping in hot water, then cut into rectangles. If using foil only, no prep is required.
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Line a small deep bowl with foil, press the foil to form the bowl shape, add a banana leaf or another layer of foil, pour in about one cup of the bean mixture, then fold and seal to make a tight bundle.
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Place the bundles in a pot lined with foil or banana leaves. Add two cups of hot water, cover the wraps with more leaves or foil, bring to a boil, then simmer. After 15 minutes add 1–2 cups more water if needed. Cook for 1½ to 2 hours, checking occasionally.
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Unwrap a bundle and serve warm with boiled ripe plantains or your preferred starchy side. Enjoy!
Notes
To get eight cups of soaked beans, soak four cups of dried beans.
For a smaller batch, halve the recipe.
Optional additions include seasoning cubes or onions, but traditional Koki is made without them and remains delicious.
Nutrition
Calories: 623kcal | Carbohydrates: 69g | Protein: 27g
Additional Info
Course: Main Course
Cuisine: Cameroonian
Calories: 623
Tried this recipe?Mention @preciouscore or tag #PreciousCore!
*Recipe updated after first posted on March 31, 2016.