Koki

Preparation

1. Soak the dried black-eyed peas in plenty of cold water for at least 4 hours (overnight is best). After soaking, rub the beans together with your hands in the water — the skins will slip off. Skim off the skins floating on top, drain, and repeat until most skins are removed. This step is essential for smooth koki.
2. Blend the skinned beans with the onion, peppers, and minimal water (use as little water as possible — just enough to blend) until you get a very thick, smooth paste. The batter should be thick enough to hold a spoon standing in it.
3. Add the palm oil and salt (and Maggi if using) to the bean paste. Mix thoroughly until the palm oil is fully incorporated and the batter is a uniform deep orange.
4. Prepare the banana leaves: if fresh, pass them briefly over an open flame or dip in boiling water until pliable. If dried, soak in hot water for 10 minutes. Wipe clean.
5. Place a large piece of banana leaf on a flat surface. Spoon about 200g (a generous ladleful) of batter into the centre of the leaf. Fold the leaf up and over to enclose the batter tightly, then fold the sides in. Wrap a second leaf around in the opposite direction for a tight seal. Tie securely with strips of banana leaf or kitchen string.
6. Stack all the parcels in a large pot. Add boiling water to come halfway up the parcels. Cover tightly and steam over medium heat for 2 hours, topping up water as needed. Do not let the pot go dry.
7. Remove parcels and leave to cool for 10 minutes before unwrapping. The koki should be firm, sliceable, and set like a dense cake.