L'irrésistible Koki Moelleux et Parfumé avec patate, banane et manioc
Le Goût Local
6,383 views
In this video, we'll see how to prepare Irresistible Koki
Recette Nkui Facile: Sauce Gluante, Légum...
Le Secret des Haricots Rouges Sautés Une ...
Soft and Fragrant with Sweet Potato, Banana, and Cassava
7 boxes of black-eyed peas (Koki)
1 liter of red palm oil
Chili pepper (optional)
Salt
Water
Banana leaves or aluminum foil
Sweet potato, cassava, taro, and ripe or unripe plantains, or any other accompaniment of your choice
Preparation Instructions
Start by soaking the black-eyed peas in water and clean them thoroughly, removing the skin and germ from each pea.
Crush the black-eyed peas and chili pepper in a blender or grinder. For best results, avoid adding too much water while blending. Once blended, transfer the paste to a mortar and pestle and thoroughly work the paste for at least 30 minutes. Alternatively, you can use an electric mixer and beat the paste for about 10 minutes until it has a spongy, white texture.
Add the salt and rock salt, previously dissolved in water, to the Koki paste. Mix well to incorporate the seasonings.
Heat the palm oil over low heat for about 2 minutes and let it cool. Add the Koki paste and mix well until it turns yellow. Then add the water and mix again to obtain a smooth paste. Packaging the Koki:
If using banana leaves, layer two sheets of leaves on a plate. Then pour 3 to 4 ladles of your Koki mixture onto the leaves and tie it securely with string to prevent the mixture from leaking out during cooking.
For cooking, you can steam the Koki using a steamer basket or by placing a stainless steel dish or pieces of wood at the bottom of a large pot to prevent the Koki balls from coming into direct contact with the water. Cook over high heat for 2.5 hours, making sure the water doesn't evaporate completely.
After 1.5 hours of cooking the Koki, add the plantains, which have been washed beforehand, to the pot. Continue cooking until the plantains are tender.
Serving:
Serve your Koki hot, accompanied by the plantains. Recette Nkui Facile: Sauce Gluante, Légum...
Le Secret des Haricots Rouges Sautés Une ...
Please Give Me a Gift! @legoutlocal
20 Comments
pendant longtemps certains mets de coki donnaient mal au ventre, mais aujourd'hui avec une bonne hygiène lors du lavage à eau propre c'est mieux, certains ajoutent un peu de sel gemme ou bicarbonate pour les personnes qui ne supportent pas le haricot
Vous êtes une cuisinière expérimentée, votre huile est super rouge et donne du goût au mets de coki.
Bon appétit ❤❤❤❤❤
Mais je veux savoir le haricot koki est e quon a besoin de le tremper avant de me nettoyer a la veille
Je vous félicite pour vos expertises
L'irrésistible Koki Moelleux et Parfumé avec patate, banane et manioc
Le Goût Local
6,383 views
In this video, we'll see how to prepare Irresistible Koki
Recette Nkui Facile: Sauce Gluante, Légum...
Le Secret des Haricots Rouges Sautés Une ...
Soft and Fragrant with Sweet Potato, Banana, and Cassava
7 boxes of black-eyed peas (Koki)
1 liter of red palm oil
Chili pepper (optional)
Salt
Water
Banana leaves or aluminum foil
Sweet potato, cassava, taro, and ripe or unripe plantains, or any other accompaniment of your choice
Preparation Instructions
Start by soaking the black-eyed peas in water and clean them thoroughly, removing the skin and germ from each pea.
Crush the black-eyed peas and chili pepper in a blender or grinder. For best results, avoid adding too much water while blending. Once blended, transfer the paste to a mortar and pestle and thoroughly work the paste for at least 30 minutes. Alternatively, you can use an electric mixer and beat the paste for about 10 minutes until it has a spongy, white texture.
Add the salt and rock salt, previously dissolved in water, to the Koki paste. Mix well to incorporate the seasonings.
Heat the palm oil over low heat for about 2 minutes and let it cool. Add the Koki paste and mix well until it turns yellow. Then add the water and mix again to obtain a smooth paste. Packaging the Koki:
If using banana leaves, layer two sheets of leaves on a plate. Then pour 3 to 4 ladles of your Koki mixture onto the leaves and tie it securely with string to prevent the mixture from leaking out during cooking.
For cooking, you can steam the Koki using a steamer basket or by placing a stainless steel dish or pieces of wood at the bottom of a large pot to prevent the Koki balls from coming into direct contact with the water. Cook over high heat for 2.5 hours, making sure the water doesn't evaporate completely.
After 1.5 hours of cooking the Koki, add the plantains, which have been washed beforehand, to the pot. Continue cooking until the plantains are tender.
Serving:
Serve your Koki hot, accompanied by the plantains. Recette Nkui Facile: Sauce Gluante, Légum...
Le Secret des Haricots Rouges Sautés Une ...
Please Give Me a Gift! @legoutlocal
Je découvre également à quel point la préparation de ce plat est délicate et nécessite de la dextérité. Bravo aux dames qui le cuisinent.