Koki Beans

What we know so far

Koki is Cameroon's steamed bean pudding: peeled black-eyed peas ground to a slightly gritty paste, whisked with salt, hot pepper and plenty of red palm oil until airy, folded with chopped cocoyam leaves (spinach abroad), wrapped in banana leaves and steamed for an hour and a half into moist, spongy, orange bundles. It is sold on street corners by "Mami Koki" and eaten with boiled ripe plantain. Nigeria's moi moi is the smooth, oil-light cousin; koki is coarser, greener and tastes of palm oil.

The draft was written from 2 published sources and holds 9 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting