Cuisine: Koki - How to make this West African veg item

 

Koki (also known as Moi Moi in Nigeria) is a traditional West African dish made primarily from black-eyed peas (or cowpeas), which are ground into a paste and steamed with a combination of spices. Koki is popular in countries like Cameroon, Nigeria, and Ghana, where it is often served as a protein-rich side dish or snack. The dish has a pudding-like texture and can be enriched with ingredients like fish, eggs, or vegetables for added flavor and nutrition.

How Koki is Prepared

Ingredients:

2 cups of black-eyed peas or cowpeas (dried)

1 medium onion, finely chopped

1 red bell pepper, chopped

1-2 tablespoons of palm oil (traditional) or vegetable oil

1 teaspoon of ground crayfish (optional, for flavor)

1 teaspoon of ground pepper or chili flakes (adjust to taste)

Salt to taste

1-2 boiled eggs (optional)

Banana leaves or aluminum foil (for wrapping)

Water for soaking and cooking

Instructions:

1. Prepare the Black-eyed Peas:

Rinse the black-eyed peas and soak them in water for about 1-2 hours to soften the skins.

After soaking, drain the peas and rub them between your hands to remove the skins. Rinse multiple times to get rid of the skins completely.

2. Grind the Peas:

Once the skins are removed, place the peeled peas into a blender or food processor. Add a little water to help with blending and blend into a smooth, thick paste.

Ensure the consistency is not too watery, as you want the mixture to hold its shape when steamed.

3. Prepare the Mixture:

In a large mixing bowl, combine the ground black-eyed pea paste with finely chopped onions, red bell peppers, ground crayfish (if using), and chili flakes. Stir well to combine all the ingredients.

Season with salt to taste and mix in palm oil (or vegetable oil). The palm oil gives Koki its characteristic reddish color and a unique earthy flavor.

4. Prepare the Wrapping:

If using banana leaves, soften them by passing them over a flame or briefly steaming them to make them pliable.

Cut the leaves (or aluminum foil) into large, manageable squares. Fold the leaves or foil to create small pockets for the Koki mixture.

5. Fill the Wrapping:

Scoop the black-eyed pea mixture into the banana leaf or foil pockets. You can add boiled eggs or small pieces of smoked fish for extra flavor. Fold the pockets securely to avoid leakage during steaming.

6. Steam the Koki:

Place a steaming rack or an improvised setup in a large pot. Add water to the bottom of the pot, but make sure it doesn’t touch the wrapped Koki packets.

Arrange the Koki packets on the steaming rack, cover the pot, and steam over medium heat for about 45-60 minutes. You may need to add water to the pot occasionally to maintain steam.

7. Serve:

Once cooked, carefully unwrap the Koki from the banana leaves or foil. The pudding should have firmed up and will hold its shape.

Koki can be enjoyed warm or cold, served with plantains, rice, or as a side dish to stews and soups.

Koki is a nutritious, protein-packed dish that is rich in flavor due to the use of traditional spices and palm oil. Its versatility makes it a staple in many West African households.