Koki | FoodieAtlas

Ingredients

For the Koki:
2 cups black-eyed peas (or cocoyam or taro), peeled and soaked overnight
1/2 cup palm oil
1 large onion, chopped
2 cloves garlic, minced
1-2 tablespoons ground crayfish
1 tablespoon ground pepper (adjust to taste)
1 tablespoon Maggi or seasoning cubes (optional)
Salt to taste
Banana leaves (for wrapping; if unavailable, use aluminum foil or parchment paper)

Drain and rinse the soaked black-eyed peas (or cocoyam/taro).

Blend the beans with a little water to form a smooth paste. If using cocoyam/taro, mash it thoroughly.

In a bowl, combine the bean paste with chopped onion, minced garlic, ground crayfish, ground pepper, and seasoning cubes (if using).

Gradually mix in the palm oil, stirring until well combined. Season with salt to taste.

If using banana leaves, clean and cut them into squares or rectangles large enough to wrap the Koki.

Place a portion of the mixture in the center of each banana leaf square.

Fold the edges of the leaf over the mixture to form a neat package. Secure with kitchen twine if needed. If using aluminum foil, wrap tightly.

Arrange the wrapped Koki in a large pot or steamer.

Add enough water to the pot to create steam, but not so much that it touches the Koki.

Cover the pot and steam for about 45-60 minutes, or until the Koki is fully cooked and firm.

Carefully unwrap the Koki from the banana leaves or foil.