My variant of Koki from this side.
Fixings: Koki beans, coco leaves, plantain overhang, palm oil, habenero pepper, salt/maggi
Steps:
Break, wash bean till all strips are off. Mix with new habenero pepper. Put in a mortar or bowl(because I don't have a mortar).
Wash and dry the plantain leaves. Spot rapped foil paper as I did under the pot to forestall consumed groups. Add some water in the pot and the spot on the fire to begin warming bubbling. Blend the beans in with a wooden spoon add salt to taste and exceptionally negligible Maggi.
Shred the cocoleaf, wash and add. Put a lot of palm oil in a vacant pot and hotness till truly hot however not blanched.
Pour the palm oil in the beans and mix. Ensure the surface isn't so thick (or add a smidgen of water as needs be) utilized foil paper and line it with the plantain roof in light of the fact that our leaves here are extremely delicate for you to attach to a rope and I can't exchange the smell of the leaves for anything so utilize the foil paper as a decent wrap for my
Koki and forestall tear
Spot in the pot and permit to cook from between 1:30mins to 2hrs.
My Koki is prepared
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