Soak peeled beans in water for about an hour to overnight to tenderize the beans to facilitate blending.
Cut Aluminum foil paper about 6 and set aside.
Cut the banana leaves into rectangles, remove any ugly edges, submerge them in water to clean and drain pat dry. Use saran wrap, if banana leaves are not available.
The leaves must be heated and wilted over an open high flame to make them flexible.
Chop onions, habanero and set aside.
Lightly warm palm oil in a small skillet or saucepan for about a minute or two until completely melted.
In a food processor or blender puree beans, onions and habanero pepper with about a cup or more of water or until it has reached desired consistency (Do a test with your fingers) you might have to do this in two batches.
Pour the mixture into a large bowl; add palm oil, spinach. Mix everything together, then, season to taste with Maggie and salt. Make sure you have used up all the water.
Place the mixture of Koki-beans on the leaf about 2 cups. Then quickly fold the Koki together to form a little purse. Repeat the process and set them.
Line the bottom of a large stockpot with aluminum foil or remaining leaves or stalk on hand to create a steamer. Add enough water.
Steam cook koki for about an hour and 30 minutes, add water as necessary to prevent any burns.
Remove and let it cool for about 10 minutes, then serve.