Koki：喀麦隆传统蒸制黑眼豆糕
(Koki: Traditional Cameroonian Steamed Black-Eyed Pea Cake)
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食材
营养
- 份量: 6
- 每份大小: 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
制作步骤
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1 - Prepare Black-eyed Peas:
Soak black-eyed peas overnight; peel the skins off for a creamy texture using finger rubbing in water.
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2 - Blend Peas to Paste:
Drain peas and blend into a smooth paste along with onions and chili pepper.
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3 - Mix Palm Oil and Salt:
In a bowl, combine the paste with red palm oil and salt; stir thoroughly to evenly distribute ingredients.
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4 - Prepare Banana Leaves:
Lightly heat banana leaves over direct flame or hot water to soften, then cut into pieces for wrapping.
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5 - Wrap and Steam:
Spoon the mixture onto banana leaves, fold tightly and secure. Steam wrapped parcels for one hour until set.
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6 - Cool and Serve:
Remove from steamer, let cool slightly, and serve slices hot with sides like plantains or vegetables.
Soak black-eyed peas overnight; peel the skins off for a creamy texture using finger rubbing in water.
Drain peas and blend into a smooth paste along with onions and chili pepper.
In a bowl, combine the paste with red palm oil and salt; stir thoroughly to evenly distribute ingredients.
Lightly heat banana leaves over direct flame or hot water to soften, then cut into pieces for wrapping.
Spoon the mixture onto banana leaves, fold tightly and secure. Steam wrapped parcels for one hour until set.
Remove from steamer, let cool slightly, and serve slices hot with sides like plantains or vegetables.
关于 Koki：喀麦隆传统蒸制黑眼豆糕 :的更多信息
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.
