This healthy Cameroonian koki beats fast food any day, anytime

black-eyed peas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils are lower in calories and easier to cook.

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with fewer calories.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños add heat while being more accessible.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: foil

Parchment paper can mimic the steaming effect.

Select the black-eyed beans, removing any stones, dried leaves, or insects.

Transfer the selected beans into a blender and add water for blending.

Blend the beans in short bursts (3-4 rounds) until they are roughly textured, not velvety smooth.

Transfer the blended beans into a clean bowl and wash them using a colander or sieve to remove the skins and blackheads.

Blend 2 red scotch bonnet peppers and 1 yellow scotch bonnet pepper with the beans.

Add salt and Cameroon palm oil to the mixture and mix using a hand mixer to achieve a fluffy texture.

Taste and adjust the salt carefully, ensuring it is neither too much nor too little.

Add baby spinach to the mixture, stirring well to combine.

Wrap the mixture in foil paper and parchment paper (double wrapping method) or use banana leaves if available.

Layer the pot with cling film and place the wrapped bundles inside.

Add boiling water to the pot by the side, not directly on the bundles, and steam until the water dries up, adding more water as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary