Koki beans
The Koki Beans looks like a cake, yellow in colour, soft and very tasty. It can be served with any starchy side of your choice, preferably with boiled yellow plantain.
Ingredients
- 3 cups Dry koki beans
- 2 cups Palm oil
- 300 ml Lukewarm water
- 5 g Kanwa'a/limestone
- Salt to taste
- 2 Habarero pepper
- Banana/Bobolo leaves or Aluminium foil
Instructions
- Soak the dry beans in a good quantity of water to soak overnight.
- The next day, wash the beans by rubbing them between your hands and changing water. When the beans are clean, sieve and put them aside.
- Blend the beans and habanero pepper using a blender. Avoid putting a lot of water while blending. Pour the blend into a large bowl.
- Warm the palm oil into a pan, just bring it to a lukewarm state.
- Mix the blend for a while, then add salt and the lukewarm palm oil progressively. Keep mixing until it is well combined.
- Pour lukewarm water into a bowl, add the limestone (if you have it) into it and mix.
- Add that water into the koki mixture and mix. Have a taste to check if the salt is enough, if not adjust.
- Clean the Banana leaves. Take 2 leaves at a time and place them crosswise (on top of each other) over an eating bowl
- Pour in a small portion of the koki mixture. Join the ends of the leaves to the centre and tie it with a kitchen string
- Pour a cup of water into a big pot, place a leaf at the bottom, then place the bundle into the pot. Let it cook for at least 1 hour. Make sure you check and add water regularly to avoid burns.
Video
Notes
- Avoid putting a lot of water while blending the beans.
- Avoid blending them to a fine paste, it should be slightly coarse.
- check your cooking pot regularly and add water to avoid burns.