West African Koki RecipeOrigin: West Africa Period: Traditional |
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This is a richer version of the classic Moy-moy, or bean cakes that are made richer by the addition of eggs and whipped cream. Ingredients
500g Akara powder (black-eyed bean flour). You can grind your own. 
West African Koki Preparation:Method:Place the bean flour in a bowl, season and slowly add water until you have a smooth, thick, paste. Beat well with a whisk for a few moments then cover and set aside for at least 30 minutes (this allows excess air to escape). However, for maximal taste allow the mixture to sit for at least 8 hours then refrigerate over night and use the following day. When ready, stir the batter vigourously to remove air bubbles then mix-in the egg yolks. Meanwhile separately whip the egg whites and whipped cream until stiff. Separately fold the whipped egg whites and whipped cream into the bean mixture. Grease the bases of the wells in a muffin tin and scoop the mixture into the wells (filling no more than 3/4 full). Place the muffin tin in a large baking dish partly-filled with water. Cover with foil and then bake in an oven pre-heated to 190°C for about 25 to 30 minutes or until cooked through and firm. Test by inserting a skewer into the middle of one of the cakes. When the skewer emerges cleanly the cake is done. When ready, allow to cool a little then tip the bean cakes onto a wire rack and allow to cool completely. They can be stored in an air-tight tin for several days. When ready to serve cut to the shape you want then pan-fry each side until crisp and golden and serve. |
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