Koki (food)

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Koki, also known as cowpea cake or black-eyed pea cake, is a Cameroonian dish originating from the Mbo people in the department of Moungo, of the Bazou and Bafang peoples in the Southwest Region, as well as the Makaa, Bassa and Banen peoples of the West Region. Koki is a golden-coloured cake made from either black-eyed peas or cowpeas (Vigna unguiculata) and palm oil, which gives the dish its flavour. The dish is traditionally eaten with plantains. Koki is made with various tubers (like cassava or potato), legumes (including cowpeas and black-eyed peas), and cereals (particularly corn) cooked en papillote, seasoned with palm oil then optionally stuffed with leafy vegetables such as taro and macabo. The paste is wrapped in a banana or cocoyam leaf and then steamed. Koki can also be made into fritters. Koki was traditionally eaten with the hands, but in modern contexts it is more commonly consumed with forks or spoons. It was also originally wrapped exclusively in banana leaves before being boiled, but nowadays paper and aluminium foil are sometimes used as alternatives. The term 'koki' is etymologically related to the form ekó̱kí, which itself is derived from ko̱ko̱, meaning to pound, grind or crush in the Duala language. Thus, 'koki' means ‘that which is crushed’ or simply ‘culinary paste’.