Koki Beans Skillet Cake & Sweet Plantains (Cameroonian Steamed/Baked Black-Eyed Pea Pudding) – Authentic Cameroon Recipe
Savory, airy golden black-eyed pea bake infused with ginger and served with sweet plantains.
- Country of Origin
- 🇨🇲 Cameroon (Central Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Blended black-eyed peas whipped fluffy, Wilted spinach ribbons, Sweet fried plantains, Red palm oil, Fresh ginger
Ingredients for Koki Beans Skillet Cake & Sweet Plantains (Cameroonian Steamed/Baked Black-Eyed Pea Pudding) (4 Servings)
- 1.25 lbs (or 2.5 cups) blended black-eyed peas whipped fluffy, prepped into bite-sized pieces
- 1.5 cups wilted spinach ribbons, washed and trimmed
- 1 cup sweet fried plantains
- 1 medium onion and 3 cloves garlic, finely minced with red palm oil
- 1.5 tbsp traditional Cameroon seasoning (fresh ginger, garlic, scotch bonnet)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, red palm oil, and fresh ginger, garlic, scotch bonnet for 3 minutes until fragrant.
- Combine blended black-eyed peas whipped fluffy and wilted spinach ribbons with the sautéed aromatics and layer evenly into the baking dish.
- Top with sweet fried plantains and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.