In brief
- Koki: niébé and palm oil pâté, steamed in a banana leaf
- Origin: Cameroon, the Mbo people, later adopted by the Bamiléké of the West
- Essential ingredients: niébé (black-eyed peas), red palm oil, chili pepper, salt
- A dish for special occasions: weddings and family celebrations
Origins and cultural history of koki
The koki, also called koga or kekua, is a niébé pâté steamed in a banana leaf. Several sources attribute it to the Mbo people, particularly the Bakaka, settled around Nkongsamba and Manjo in Cameroon's Littoral region. The recipe later spread widely among the Bamiléké of the West and other Cameroonian peoples, to the point of being associated today with several regions at once. Its name is said to come from the word “kekreueh” in the Bafang language, one of the Bamiléké languages.
Koki was recognized as an element of Cameroon's intangible cultural heritage by the Ministry of Arts and Culture in February 2021. It is a dish for special occasions, served at weddings and family gatherings.
What are the essential ingredients of koki
Koki is built on a paste of blended niébé, bound with red palm oil, then slowly steamed.
- dried niébé, also called black-eyed pea
- red palm oil
- hot chili pepper
- salt
- banana leaves
What to know about koki
Koki is a steamed loaf of blended niébé (black-eyed beans) bound with red palm oil, seasoned with hot chili and salt, and slowly cooked in a banana leaf. A Cameroonian dish attributed to the Mbo people and later adopted by the Bamileke of the West, it was recognized in February 2021 as an element of Cameroon's intangible cultural heritage. It is served at weddings and family gatherings.
Frequently asked questions about koki
Can banana leaves be replaced?
Yes. Failing banana leaves, aluminum foil gives a similar result, without the leaf's characteristic plant aroma.
Why must koki paste be thoroughly cooked?
Niébé is a dried legume: like all dried beans, it must be soaked and then fully cooked before being eaten. Steaming for one and a half to two hours ensures the paste is completely cooked.
Where to find koki ingredients in France?
NKOSI sells the niébé (black-eyed peas) and red palm oil from this recipe and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
