Koki

Instructions

1. Soak the black-eyed peas overnight in cold water, then rub them between your hands to remove the skins and rinse.
2. Blend the beans with a little water until you have a smooth, fairly thick paste.
3. Add the palm oil, finely chopped onion, garlic, chilli and bell pepper, the grains of paradise, salt and garlic powder. Mix well.
4. Soften the banana leaves over a flame or in boiling water, then wipe them dry.
5. Spoon the paste into the centre of the leaves, fold them into well-sealed parcels and tie them.
6. Place the parcels in a pot with a little water at the bottom, cover and steam for about 50 minutes, adding water if needed.
7. Let rest for 10 minutes before opening the parcels. The koki should be firm and come away easily from the leaf.