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Vegetarian, Africa and overseas

Koki with boiled plantains

Koki is a Cameroonian pudding made from blended black eyed peas, steamed in small bowls with palm oil and spinach. This recipe serves 4, takes 1h30, is rated medium difficulty, and costs €2.00 per serving. The key to success is blending the beans long enough to get a truly airy paste, then steaming gently alongside boiled plantains.

Tonight, a wonderfully gentle Cameroonian dish, koki, a steamed bean pudding made with palm oil, served with plantains.

Koki with boiled plantains
Total time
1 h 30
Difficulty
Medium
Cost per person
€2.00
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Koki has the texture of a savory custard, soft and slightly creamy, carried by the earthy, faintly smoky taste of palm oil. Chili slips quietly into the paste, while spinach adds a fresh, green note. It's a comforting dish, far from the fiery reputation some give West African cooking, winning people over with its mildness rather than heat.

This is a recipe to plan for a Sunday or any day without a tight schedule, since the steaming time calls for patience more than skill. Kids usually enjoy its custard like texture, and the sweet, soft boiled plantains round things out even more. Mon Chou suggests this dish as a change from Wednesday night pasta, a cozy alternative.

The ingredients

4 people

Pantry

  • Dried black eyed peas 400 g
  • Palm oil or peanut oiloften in the pantry 6 tbsp
  • Parchment paperoften in the pantry 1
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Fresh chili pepper 1
  • Fresh spinach 200 g
  • Ripe plantains 4

The step by step recipe

  1. Soak the beans, rub off the skins, then drain. 30 min

    The more skins you remove, the smoother the texture will be.

  2. Blend the beans with the onion, chili, and salt until you get a thick, smooth paste. 5 min

    Add water little by little, just enough to keep the blender running.

  3. Stir the palm oil and chopped spinach into the paste, then pour it into small bowls covered with paper. 10 min

    The red oil colors the paste and gives it its flavor.

  4. Steam the bowls in a large covered pot. 45 min

    Watch the water level, it should never touch the bowls.

  5. Boil the peeled plantains in salted water and serve them with the unmolded koki. 15 min

    Cut the plantains into chunks, you'll eat this one with your hands.

Our tips to get it right

  • Soak the beans long enough that the skins come off easily, otherwise the koki keeps a grainy texture.
  • Don't fill the bowls all the way to the top, the paste rises slightly while steaming.
  • Pick plantains that are very ripe, with blackened skin, they'll be sweeter and cook faster than green ones.

The variations

  • Swap the palm oil for peanut oil for a milder, less colorful version that's still just as soft.
  • Stir dried shrimp or crumbled smoked fish into the paste for a bolder version, outside the vegetarian option.
  • For kids sensitive to spice, remove the chili seeds or skip the chili altogether, the koki still tastes great thanks to the palm oil.

What to serve it with

  • Boiled plantains, already part of the recipe
  • Hot sauce on the side for spice lovers
  • A cold fresh ginger drink

Storage

Koki keeps 2 to 3 days in the refrigerator in a sealed container, still wrapped in its paper. It freezes well once cooled, for up to 2 months. Reheat it by steaming or in the microwave for a few minutes, covered, so it doesn't dry out.

Questions about this dish

Can you use a different bean instead of black eyed peas?

Black eyed peas are essential to koki, their texture once blended is quite specific. Dried white beans would give a heavier result, further from the original dish.

Can you make koki ahead of time?

Yes, you can prepare the paste the day before and keep it in the refrigerator in the covered bowls. Steam it just before serving so the koki is hot and tender.

Can you steam koki without small bowls?

Yes, banana leaves or parchment paper folded into packets work very well too. The important part is sealing the paste well before steaming.

Why remove the skins from the beans?

The skins keep the paste from becoming smooth and give the cooked koki a grainy texture. Rubbing them between your hands after soaking removes them easily.

How long does it take to make a koki with boiled plantains?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a koki with boiled plantains?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a koki with boiled plantains cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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