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