Koki de Niébé with a Twist

Ingredients

• 2 cups (400g) black-eyed peas, soaked overnight 2 cups (400g) black-eyed peas, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 carrot, grated 1 carrot, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• Banana leaves or parchment paper, for wrapping Banana leaves or parchment paper, for wrapping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black-eyed peas. Place them in a food processor and blend until you have a coarse paste.
2. 2.
   In a large mixing bowl, combine the black-eyed pea paste, chopped onion, diced tomatoes, bell pepper, grated carrot, minced garlic, grated ginger, ground cumin, paprika, dried thyme, salt, black pepper, and cayenne pepper (if using). Mix well to combine all the ingredients.
3. 3.
   Heat the vegetable oil in a skillet over medium heat. Add the mixture from the bowl and cook for about 10 minutes, stirring occasionally, until the vegetables are slightly softened.
4. 4.
   While the mixture is cooking, prepare the banana leaves or parchment paper by cutting them into squares large enough to wrap the mixture.
5. 5.
   Once the mixture is cooked, remove it from the heat and let it cool slightly. Take a portion of the mixture and place it in the center of a banana leaf or parchment paper square. Fold the sides of the leaf or paper over the mixture to form a tight package.
6. 6.
   Repeat the process with the remaining mixture and banana leaves or parchment paper squares.
7. 7.
   Steam the wrapped packages in a steamer basket or pot for about 45 minutes to 1 hour, or until the cakes are firm and cooked through.
8. 8.
   Remove the packages from the steamer and let them cool slightly before unwrapping.
9. 9.
   Serve the Koki de Niébé warm or at room temperature, either as a main dish or as a side dish with your favorite Senegalese meal.

Treat your ingredients with care...

• Black-eyed peas — Soaking the black-eyed peas overnight helps to soften them and reduce the cooking time. Make sure to drain and rinse them before using.
• Banana leaves — If using banana leaves, briefly heat them over an open flame or in a hot skillet to make them pliable and easier to fold.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add chopped chili peppers to the mixture.
• Serve the Koki de Niébé with a side of spicy tomato sauce or a refreshing cucumber and tomato salad.
• If you don't have banana leaves or parchment paper, you can use aluminum foil to wrap the mixture instead.
• Experiment with different vegetables such as spinach or kale to add more nutritional value to the dish.
• Leftover Koki de Niébé can be refrigerated and reheated the next day for a quick and satisfying meal.

Serving advice

Serve the Koki de Niébé as a main dish accompanied by steamed rice or couscous. Garnish with fresh herbs such as cilantro or parsley for added freshness.

Presentation advice

Unwrap the Koki de Niébé from the banana leaves or parchment paper just before serving to reveal the vibrant colors of the vegetables. Arrange the cakes on a platter and garnish with a sprinkle of paprika or a drizzle of olive oil for an elegant touch.