كوكي: كعكة الفاصوليا السوداء المبخرة التقليدية من الكاميرون

كوكي: كعكة الفاصوليا السوداء المبخرة التقليدية من الكاميرون

(Koki: Traditional Cameroonian Steamed Black-Eyed Pea Cake)

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الحصص
6
حجم الحصة
1 slice (120g)
وقت التحضير
20 دقائق
وقت الطهي
1 ساعة
الوقت الإجمالي
1 hr 20 دقائق
كوكي: كعكة الفاصوليا السوداء المبخرة التقليدية من الكاميرون
الدولة
المطابخ
المستوى
الأصوات
0
مشاهدات الصفحة
24
تحديث
أبريل 20, 2025

المكونات

التغذية

  • الحصص: 6
  • حجم الحصة: 1 slice (120g)
  • Calories: 280 kcal
  • Carbohydrates: 30 g
  • Protein: 12 g
  • Fat: 14 g
  • Fiber: 8 g
  • Sugar: 3 g
  • Sodium: 400 mg
  • Cholesterol: 0 mg
  • Calcium: 35 mg
  • Iron: 3.2 mg

التعليمات

  • 1 - Prepare Black-eyed Peas:
    Soak black-eyed peas overnight; peel the skins off for a creamy texture using finger rubbing in water.
  • 2 - Blend Peas to Paste:
    Drain peas and blend into a smooth paste along with onions and chili pepper.
  • 3 - Mix Palm Oil and Salt:
    In a bowl, combine the paste with red palm oil and salt; stir thoroughly to evenly distribute ingredients.
  • 4 - Prepare Banana Leaves:
    Lightly heat banana leaves over direct flame or hot water to soften, then cut into pieces for wrapping.
  • 5 - Wrap and Steam:
    Spoon the mixture onto banana leaves, fold tightly and secure. Steam wrapped parcels for one hour until set.
  • 6 - Cool and Serve:
    Remove from steamer, let cool slightly, and serve slices hot with sides like plantains or vegetables.

المزيد عن : كوكي: كعكة الفاصوليا السوداء المبخرة التقليدية من الكاميرون

A flavorful African steamed black-eyed pea cake wrapped in banana leaves.

Koki: A Cultural and Culinary Delight from Cameroon

Koki is a cherished steamed black-eyed pea cake native to Cameroon's Western region. The recipe involves soaking and peeling black-eyed peas to create a smooth batter combined with the characteristic red palm oil, onions, and optional chili peppers. Wrapped traditionally in banana leaves, the blends are steamed to yield a savory, silky-textured dish prized for its richness and earthy aroma.

Tips & Notes

  • Peeling the black-eyed peas can be labor-intensive; soaking overnight softens the skin, easing removal.
  • The use of red palm oil is essential for authentic flavor and vibrant color, but a substitute like annatto oil will alter taste.
  • Banana leaf wrapping imparts a subtle aroma and keeps Koki moist; foil can be an alternative but sacrifices authenticity.

Historical & Cultural Significance

Koki is more than food; it is a staple at social gatherings and celebrations in many Cameroonian communities. It showcases the ingenious use of local legumes and oils prevalent in West African cuisine, offering a protein-rich, vegetarian option. For visitors and food enthusiasts alike, Koki is an introduction to the textures and flavors characteristic of Central African gastronomic tradition.

Personal Thoughts

The blend of smooth black-eyed pea paste and rich palm oil tied with fragrant banana leaf offers a memorable culinary experience. The preparation encourages slow cooking techniques treasured across global cuisines and fosters appreciation for plant-based protein dishes made without compromising flavor complexity.

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