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Koki Beans

Koki Beans - moist, tasty pudding-like steamed treat made with coarsely grounded black-eyed peas and some spinach. Great as a meal on its own or with boiled plantains!
Course Main
Cuisine African
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Servings 5 -6
Calories 126kcal
Author Imma


  • 2 cups skinless black-eyed- peas
  • ½ medium onion
  • 1/2 Scotch bonnet or habanero pepper optional
  • 1 cup palm oil
  • 3 1/2 cups water
  • 3 cups chopped fresh spinach.
  • 2 Maggie cubes OR 2 teaspoon bouillon
  • 3 teaspoon salt or more


How to peel blacked-eyed beans

  • Soak them for about 15 minutes, pulse in the blender or food processor to break the peas (about 5- 10 times or about 10 to 15 seconds). You should do this in small quantities.
  • In a large bowl soak the beans with warm water for about 2 hours or up to 24 hours, cover with water until tender.
  • Rub the peas between your hands to take the skin off. The skins will float to the top. Pour off the skins into a colander; you may have to do this process several times.
  • Most of the skin will come off from the peas; Sort through the remaining peas to remove all the skin. You can do this ahead of time and freeze it, to save time.

Peeled Black Eyed Peas

  • 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.


Calories: 126kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Sodium: 1423mg | Potassium: 307mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1700IU | Vitamin C: 7.6mg | Calcium: 42mg | Iron: 2.2mg