Name: Koki Haricots Bean Classic
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings (8 small parcels)
Cuisine: Cameroonian
Ingredients: 1 lb (450 g) fresh green beans (haricots verts), trimmed; 1/2 cup red palm oil; 2 large eggs, lightly beaten; 1 medium yellow onion, roughly chopped; 3 cloves garlic, peeled; 1 inch (2.5 cm) fresh ginger, peeled; 1 Scotch bonnet or habanero pepper, seeded; 1 teaspoon fine sea salt; 1 Maggi or Knorr bouillon cube, crumbled; 2 tablespoons cold water, as needed; 4 large banana leaves, softened over a flame; Kitchen twine or banana leaf strips, for tying; 2 cups water, for the steamer pot

Koki Haricots Bean is a beloved Cameroonian twist on the classic steamed koki, traditionally made with cowpeas but reimagined here with tender green beans. The beans are blended with rich palm oil, aromatics, and eggs, then steamed in banana leaves for an earthy, deeply savory flavor. Served warm as a snack or side, it captures the soul of Cameroon's vibrant home cooking.

Prep Time20 mins

Cook Time45 mins

Total Time65 mins

Servings4

Yield4 servings (8 small parcels)

Nutrition Facts

Per serving (estimated)

320 kcalCalories
22 gFat
10 gSaturated Fat
18 gCarbs
6 gFiber
5 gSugar
10 gProtein
380 mgSodium
450 mgPotassium
80 mgCalcium
3 mgIron
25 mgVitamin C
90 mcgVitamin A

Ingredients

For the Bean Paste

1 lb (450 g) fresh green beans (haricots verts), trimmed
1/2 cup red palm oil
2 large eggs, lightly beaten
1 medium yellow onion, roughly chopped
3 cloves garlic, peeled
1 inch (2.5 cm) fresh ginger, peeled
1 Scotch bonnet or habanero pepper, seeded
1 teaspoon fine sea salt
1 Maggi or Knorr bouillon cube, crumbled
2 tablespoons cold water, as needed

For Wrapping and Steaming

4 large banana leaves, softened over a flame
Kitchen twine or banana leaf strips, for tying
2 cups water, for the steamer pot

Directions

Blanch the trimmed green beans in salted boiling water for 4 minutes, then drain and rinse under cold water to stop cooking; pat dry.
Combine the blanched beans, onion, garlic, ginger, and Scotch bonnet in a food processor and pulse until a coarse, thick paste forms, adding water only if needed to help blend.
Transfer the bean paste to a mixing bowl and stir in the palm oil, beaten eggs, salt, and crumbled bouillon until smooth and uniform in color; the mixture should hold its shape on a spoon.
Cut the softened banana leaves into rectangles roughly 8 x 10 inches; spoon about 1/3 cup of the paste onto each leaf and fold into neat rectangular parcels, tucking the sides in like an envelope.
Tie each parcel firmly with twine or banana leaf strips so the paste stays sealed inside during steaming.
Arrange the parcels in a single layer in a steamer basket over simmering water, cover, and steam over medium heat for 40 to 45 minutes until the parcels feel firm and the paste is set.
Remove the pot from heat and let the parcels rest, covered, for 5 minutes before unwrapping to allow the koki to firm up further.
Unwrap carefully and serve warm with boiled yam, ripe plantains, or as a protein-rich snack.

Cook’s Notes

If banana leaves are unavailable, wrap the paste tightly in parchment paper followed by aluminum foil and steam the same way; the flavor will be slightly different but still delicious.
Traditional red palm oil gives koki its signature color and earthy taste; substitute with a mix of 6 tablespoons vegetable oil plus 1/2 teaspoon sweet paprika if palm oil cannot be found.
Do not over-blend the beans — a slightly coarse texture gives the finished koki a more authentic bite than a smooth purée.
For deeper flavor, fold 1 tablespoon of ground dried crayfish or smoked fish powder into the paste before wrapping.
Uncooked parcels can be refrigerated for up to 24 hours and steamed when ready to serve, making this an excellent make-ahead dish.