Dish
Koki de niébé
Black-eyed pea cakes
Koki de niébé is made by grinding black-eyed peas into a paste and then mixing it with a variety of herbs and spices such as garlic, ginger, and chili peppers. The mixture is then steamed in banana leaves and served with a side of rice. The dish is typically garnished with fresh herbs such as parsley and cilantro. The black-eyed peas provide a nutty and earthy flavor, while the herbs and spices give the dish a warm and aromatic taste.
Origins and history
Koki de niébé originated in Senegal and has been a popular dish in Senegalese cuisine for centuries. It is often served at special occasions such as weddings and holidays.
Dietary considerations
Vegetarian, vegan, gluten-free
Variations
There are many variations of koki de niébé, including using different types of beans or adding vegetables such as onions or tomatoes to the dish.
Presentation and garnishing
Koki de niébé can be presented on a platter with the steamed banana leaves arranged in a circular pattern. Garnish with fresh herbs such as parsley and cilantro for added flavor and color.
Tips & Tricks
Grind the black-eyed peas into a fine paste for a smoother texture.
Side-dishes
Koki de niébé is typically served with a side of rice and a salad. It pairs well with a variety of Senegalese dishes, such as thieboudienne or yassa.
Drink pairings
Bissap, a traditional Senegalese hibiscus drink, is a great drink pairing for koki de niébé.
Delicious Koki de niébé recipes
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