Koki Hotel Kampala: Steamed Bean and Banana Cakes

Koki is a steamed Ugandan dish made from mashed beans, often mixed with onion and wrapped in banana leaves. This home-style version uses dried beans and a little oil for a soft, savory cake; regional and family recipes vary, and the name “Koki Hotel Kampala” does not identify one standardized hotel recipe.

Ingredients

1 cup (200 g) dried cowpeas or black-eyed peas
3 cups (710 ml) water, for soaking
1 medium yellow onion, about 1 cup (150 g) finely chopped
1 small tomato, about ½ cup (90 g) finely chopped
1 small green bell pepper, about ½ cup (75 g) finely chopped
1 teaspoon (5 g) fine salt, or to taste
¼ teaspoon ground black pepper
2 tablespoons (30 ml) neutral cooking oil
2–4 tablespoons (30–60 ml) water, as needed to loosen the mixture
2 large banana leaves, about 18 inches (45 cm) square each, or 2 sheets of parchment paper plus foil
Water for the steamer, about 4 cups (950 ml)

Instructions

Soak the beans. Put the dried cowpeas in a bowl and cover with 3 cups (710 ml) water. Soak for 8 hours or overnight. Drain and rinse well. Discard any beans that are shriveled or damaged.
Remove the skins. Rub the soaked beans between your hands in a large bowl of fresh water to loosen the skins. Skins float; pour them off with the water, taking care not to lose the beans. Repeat with fresh water until most skins are removed. Drain thoroughly. A few remaining skins are fine.
Make the bean paste. Grind the beans in a food processor in batches, scraping down the bowl, until they form a thick, mostly smooth paste. Add 2 tablespoons (30 ml) water if the blades need help; add more only a teaspoon at a time. The paste should hold its shape rather than pour. Traditionally, the beans may be pounded or ground by hand; a processor is a practical substitute.
Season. Stir the onion, tomato, bell pepper, salt, pepper and oil into the paste. Mix until evenly distributed. If the mixture feels dry and stiff, add up to 2 tablespoons (30 ml) more water. Avoid making it runny, since excess liquid can make the steamed koki dense and wet.
Prepare the leaves. Rinse the banana leaves and wipe dry. Briefly pass each leaf over a low gas flame or dip it in hot water for a few seconds, just until flexible; do not scorch it. If banana leaves are unavailable, use parchment inside a foil parcel. The substitute works well but adds no leafy aroma.
Wrap the koki. Place half the mixture in the center of each leaf. Fold the sides over the filling, then fold the ends underneath to make two secure parcels. Tie with kitchen string if needed. Keep the seams facing up while moving the parcels to the steamer.
Steam. Set a steamer basket over simmering water, making sure the water does not touch the parcels. Add the koki, cover tightly and steam for 1 hour 30 minutes. Check the water level every 30 minutes and top up with boiling water if necessary. Keep the water at a steady simmer rather than a vigorous boil.
Check and serve. Carefully open one parcel, watching for hot steam. The koki should be firm and set throughout, not wet or pasty in the center. If needed, rewrap and steam for another 10–15 minutes. Rest for 5 minutes, then cut into portions and serve warm.

Tips

Soak long enough: An 8-hour soak softens the beans for grinding. In a warm kitchen, soak them in the refrigerator to keep them cool.
Adjust the grind: A coarse paste gives a more rustic texture; a smoother paste makes a more uniform cake. Do not add lots of water to force a small food processor to run—grind in smaller batches instead.
Use another bean if needed: Dried field peas or dried butter beans can work, though their flavor and texture differ. Canned beans are not a direct substitute because they are already cooked and contain more moisture.
Keep parcels sealed: A loose wrap can let steam-condensation run into the mixture. Use overlapping folds and support the parcels in the steamer.

Serving Suggestions

Serve koki warm as a filling side or light main, with matoke (steamed or boiled green bananas), rice, cassava or sweet potatoes. A simple tomato-and-onion salad or sautéed greens adds freshness, while a mild pepper sauce can be offered at the table. The bean cake is satisfying on its own, so start with modest portions if serving it alongside other starches.

Variations

For a richer version, stir in 1 tablespoon (15 ml) extra oil. Add ½ teaspoon curry powder or a finely chopped chili if you like a warmer, spicier flavor. Some cooks use different combinations of vegetables or seasonings, so adjust the onion, tomato and pepper to suit your preference without making the batter watery. For a smoother, more traditional-style paste, grind the beans especially finely before adding the vegetables.

Storage and Reheating

Let the parcels cool briefly, then refrigerate them within 2 hours of cooking. Keep koki wrapped or transfer it to an airtight container; use within 3–4 days. To freeze, wrap portions tightly and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator. Reheat covered in a steamer until steaming hot throughout, or microwave a portion with a teaspoon of water under a loose cover. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer.

Frequently Asked Questions

What is koki?
Koki is a steamed bean preparation associated with Uganda and neighboring parts of East Africa. It is commonly made from peeled or skinned beans ground into a paste, seasoned and steamed in banana leaves.

Can I make koki without banana leaves?
Yes. Wrap the mixture in parchment paper and then foil, making a sealed parcel. Banana leaves contribute a gentle aroma and are traditional, but they are not essential for the steaming method.

Do I have to remove the bean skins?
Removing most of the skins gives the paste a smoother texture. If you leave them on, the koki will still cook, but it will be coarser and may take slightly longer to grind evenly.

How can I tell when the koki is done?
Open a parcel carefully after the full steaming time. The center should be cohesive and firm, with no raw-looking paste. If it is still wet or loose, seal it again and steam in 10–15-minute increments.

Why did my koki turn out too soft?
The beans may have been insufficiently drained, or too much water may have been added during grinding. Next time, drain well and add water gradually; a thick paste should hold its shape before wrapping.

Can I prepare the mixture ahead?
You can soak and skin the beans a day ahead, then drain and refrigerate them in a covered container. For best texture, grind, season and steam the mixture soon after preparing it rather than leaving the raw paste for an extended period.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).