Koki

Ingredients

• 1 kg black-eyed peasFind in the shop →
• 250 ml palm oilFind in the shop →
• Banana leavesFind in the shop →
• Chopped taro leaves or spinachFind in the shop →
• Chili, salt, 1 stock cubeFind in the shop →
• Ripe plantains or macabo to serveFind in the shop →

Method

1. Soak the peas overnight, rub them to remove the skins and rinse.
2. Blend them with a little warm water into a smooth, thick paste.
3. Gently warm the palm oil (without burning it) and mix it into the paste with salt, chili and stock cube.
4. Add the chopped greens and beat the paste well.
5. Pour portions into flame-softened banana leaves and close them tightly.
6. Steam for 2 hours. Serve with boiled plantains or macabo.