- koki beans
- ripe plantains
- red palm oil
- tender cocoyam leaves
- pepper for those who eat pepper.
The videos show us the ingredients and methods to prepare a good dish of Koki and Ripe Plantains. Subscribe and share with friends.
- The beans and tender coco-yam leaves are harvested from the farm or bought from the market or store. All the other ingredients are gotten from the store. Spinach can be used where cocoyam leaves are not accessible.
- Soak the full beans grains for about 2 to 3 hours and wash. If crushed, soak and wash immediately.
- Slice the tender cocoyam leaves.
- Grind the beans after washing.
- Put the paste in a mortar, add a bit of salt and magi and stir or beat it for about three to four minutes.
- Add salt and maggi to taste. Stir again for some time until it rises and almost double the quantity.
- Add the cocoyam leaves, and then it is ready to tie in bundles.
- Add red palm oil to each bundle before tying.
- Put in a sizable pot, and add water and steam for about 45 mins to one hour.
After grinding, blend the paste very well. Add enough water and then all the ingredients in a bowl and mix together.
Tie in bundles and steam in a sizable pot for about 45 mins to one hour.
Peel and boil the plantains. Serve the koki and the boiled plantain. The Koki and ripe plantain dish is now ready mostly for launch. Yea! Delicious!
So, dear friends, I hope from this episode you have learned how to prepare a tasty dish of Koki and Ripe Plantains. Subscribe and share with friends.
Also, check out our episodes and posts on Ahchu on Yellow Soup, and also Corn-fufu and njyama-njyama.
Some Health Benefits of Koki and Ripe Plantain
- The steaming method used in cooking koki retains a lot of vegetable proteins from the beans that are good for the body.
- Red palm oil gives us vitamins and fats.
- The tender cocoyam leaves give us vitamins and help in building our blood.
- Plantains provide us with calcium and starch.