Koki Cornbread (Cornbread with black-eyed pea filling)

Cornbread with black-eyed pea filling, also known as Koki Cornbread, is a popular Ivorian dish that combines the rich flavors of cornbread with a savory black-eyed pea filling. This dish is perfect for a hearty and satisfying meal, and it's a great way to enjoy the flavors of Ivorian cuisine.

Koki Cornbread (Cornbread with black-eyed pea filling)

Ingredients

  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 cups cooked black-eyed peas
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 1/4 cup palm oil
  • 1 teaspoon ground crayfish
  • 1 teaspoon ground red pepper
  • 1 cup vegetable broth
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup melted butter

Instructions

  1. In a large bowl, mix the cornmeal, flour, baking powder, salt, and sugar.
  2. In a separate bowl, combine the black-eyed peas, onion, tomatoes, palm oil, crayfish, and red pepper.
  3. Add the vegetable broth to the black-eyed pea mixture and stir to combine.
  4. In another bowl, whisk together the eggs, buttermilk, and melted butter.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Spread half of the cornbread batter into a greased skillet.
  7. Spoon the black-eyed pea filling over the cornbread batter.
  8. Top with the remaining cornbread batter.
  9. Cover and cook on the stovetop for 45 minutes, or until the cornbread is golden brown and cooked through.
  10. Serve the Koki Cornbread hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
12g
Carbohydrates
40g
Fat
10g

Supplies

Skillet Bowls Whisk Spoon

Tools

Cutting board Knife Measuring cups and spoons

Serving suggestions

Serve the Koki Cornbread with a side of fresh salad or steamed vegetables for a complete meal.

Tips & tricks

For a spicier version, add extra ground red pepper to the black-eyed pea filling.

Cost

$15