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from: Central Africa | cooking method: steaming

Koki

Koki (or Ekoki, Haricots Koki, Koki de Niébé, Gâteau de haricots, or Bean Cake) is popular all over Cameroon. It is made from cowpeas (niébé or black-eyed peas) or other beans (haricots). It is similar to the Moyin-Moyin of western Africa in that the beans are mashed into a paste which is wrapped in banana leaves and steamed.

mountains in cameroon

What you need

What you do

To make the most authentic Koki, red palm oil is essential as it gives the beans the right flavor and color. In rural areas of Africa fresh palm nut sauce (similar to Moambé Sauce / Nyembwe Sauce) is often used instead of the refined red palm oil which is available in cities. Outside of Africa canned palm soup base, also called sauce graine or noix de palme can be found in speciality grocery stores and can be used in place of the red palm oil.

Koki can also be made from cocoyam (taro) tubers which are cleaned, peeled and grated and substituted for the beans. Crushed dried fish or shrimp are often added along with the red palm oil.


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