Cameroonian Koki Bean Cakes

Ingredients

• 2 cups dried black-eyed peas, soaked overnight
• 1/3 cup red palm oil or neutral oil
• 1 small onion, roughly chopped
• 3 garlic cloves
• 1 tsp freshly grated ginger
• 1 to 2 hot chilies
• 1 cup hot water, plus more as needed
• 2 ripe tomatoes, diced
• 1/2 cucumber, diced
• 1 lime, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Drain the soaked peas and rub them vigorously between your palms in a bowl of water to loosen the skins, then float the skins off. Repeat until most are gone; leftover skins make koki heavy and grey.
2. Blend the peeled peas with the onion, garlic, ginger, chilies, and 1/2 cup of the hot water to a thick, smooth batter, adding water a little at a time. It should be the texture of thick pancake batter.
3. Transfer the batter to a large bowl and beat in the palm oil a spoonful at a time with a wooden spoon or whisk, working it for 3 to 4 minutes.
4. Keep beating until the batter lightens in colour and increases in volume, and a spoonful dropped into water floats. This aeration is what makes koki set light rather than dense.
5. Beat in the salt and enough hot water to keep the batter just pourable.
6. Divide the batter between four squares of foil or banana leaf, fold them into sealed parcels, and set them on a rack in a large pot with 2 inches of simmering water.
7. Cover and steam over medium heat for 45 to 50 minutes, topping up the water as needed, until a parcel opened at the edge is firm, set right through, and springs back when pressed.
8. Toss the tomato and cucumber with lime juice, salt, and cilantro, and serve the hot koki straight from the parcels with the salad and lime wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.