Indulge in the rich culinary heritage of French Guiana with the authentic Koki dish. This traditional delicacy embodies the cultural essence of the region, blending African and Creole influences into a tantalizing culinary experience. Made from a base of black-eyed peas, seasoned with aromatic spices, and slow-cooked to perfection, Koki offers a symphony of flavors that will delight your palate. Immerse yourself in the vibrant culinary tapestry of French Guiana as you savor each spoonful of this beloved local favorite.

Here's a recipe for French Guiana Koki:

Ingredients:

• 2 cups dried black-eyed peas
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-2 Scotch bonnet peppers, seeded and finely chopped (adjust to taste for spiciness)
• 1 teaspoon dried thyme
• 1 teaspoon ground allspice
• Salt, to taste
• 2 tablespoons vegetable oil
• Banana leaves (for wrapping)

Instructions:

1- Soak the dried black-eyed peas in water overnight or for at least 6 hours. Drain the peas and rinse them thoroughly.

2- In a large bowl, combine the soaked black-eyed peas, chopped onion, minced garlic, chopped Scotch bonnet peppers, dried thyme, ground allspice, and salt. Mix well to ensure that the ingredients are evenly distributed.

3- Using a blender or food processor, pulse the mixture until it forms a coarse paste. You can also use a mortar and pestle if preferred.

4- Heat the vegetable oil in a skillet over medium heat. Add the pea mixture to the skillet and cook, stirring frequently, for about 10-15 minutes, or until the mixture thickens slightly and becomes fragrant.

5- While the mixture is cooking, prepare the banana leaves by cutting them into large squares and briefly passing them over an open flame to soften them.

6- Once the pea mixture is ready, remove it from the heat and allow it to cool slightly.

7- Take a portion of the mixture and place it in the center of a banana leaf square. Fold the sides of the banana leaf over the mixture to form a packet, securing the edges with toothpicks or kitchen twine if needed. Repeat this process with the remaining mixture and banana leaves.

8- Steam the wrapped Koki packets in a steamer or large pot with a steamer basket for about 45-60 minutes, or until the Koki is cooked through and firm.

9- Once cooked, carefully unwrap the Koki packets and serve the dish warm as a side dish or snack.

Enjoy the authentic flavors of French Guiana with this delicious traditional Koki dish!

Nutritional Values:

Here are the approximate nutritional values for the ingredients used in the French Guiana Koki recipe per serving:

Dried black-eyed peas (1 cup, cooked):

• Calories: 200
• Protein: 13g
• Carbohydrates: 36g
• Fiber: 8g
• Fat: 1g
• Vitamin C: 20.6 mg

benefits:

• Rich source of plant-based protein
• High in dietary fiber, promoting digestive health
• Provides essential vitamins and minerals such as folate, iron, and potassium

Onion (1 medium):

• Calories: 44
• Protein: 1g
• Carbohydrates: 10g
• Fiber: 2g
• Fat: 0g
• Vitamin C: 20.6 mg

benefits:

• Contains antioxidants that may help reduce inflammation and lower the risk of chronic diseases
• Good source of vitamin C and other nutrients that support immune health
• May have antimicrobial properties

Garlic (2 cloves):

• Calories: 8
• Protein: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Fat: 0g
• Vitamin C: 20.6 mg

benefits:

• Contains compounds with potential health benefits, including allicin, which has antimicrobial properties
• May help lower blood pressure and cholesterol levels
• Has antioxidant properties that protect against cell damage

Scotch bonnet peppers (1-2 peppers):

• Calories: 10-20
• Protein: 0-1g
• Carbohydrates: 2-4g
• Fiber: 1-2g
• Fat: 0-1g
• Vitamin C: 20.6 mg

benefits:

• Contains capsaicin, which may help boost metabolism and promote weight loss
• Rich in vitamins A and C, which support immune function and skin health
• May have anti-inflammatory properties

Dried thyme (1 teaspoon):

• Calories: 3
• Protein: 0g
• Carbohydrates: 1g
• Fiber: 1g
• Fat: 0g
• Vitamin C: 20.6 mg

benefits:

• Contains antioxidants that help neutralize free radicals and reduce oxidative stress
• May have antimicrobial properties that help fight infections
• Contains vitamins and minerals such as vitamin K, iron, and manganese

Ground allspice (1 teaspoon):

• Calories: 6
• Protein: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Fat: 0g
• Vitamin C: 20.6 mg

benefits:

• Contains compounds with antioxidant properties that help protect cells from damage
• May have anti-inflammatory effects
• Provides small amounts of essential minerals like manganese, iron, and calcium

Salt (to taste):

• Nutritional values vary depending on the amount used. Salt is mostly sodium and does not provide significant calories or other nutrients.
• Vitamin C: 20.6 mg

benefits:

• Provides essential electrolytes like sodium and chloride, which are necessary for proper hydration and nerve function
• Enhances flavor and palatability of dishes

Vegetable oil (2 tablespoons):

• Calories: 240
• Fat: 28g
• No significant protein, carbohydrates, or fiber content.
• Vitamin C: 20.6 mg

benefits:

• Provides healthy fats, including monounsaturated and polyunsaturated fats, which support heart health
• Contains vitamin E, an antioxidant that helps protect cells from damage
• Adds richness and moisture to dishes without adding cholesterol or trans fats

Please note that these values are approximate and can vary based on factors such as specific brands, preparation methods, and serving sizes. Additionally, the nutritional values for Scotch bonnet peppers can vary depending on their size and individual heat level