The first step is to grind up a ton of cow peas. Usually, you would use a grinder, but the electricity was out, so we did it the old fashioned way (on the grinding rock). About half way through, you grind some pimente (hot peppers). The cow peas are a pale tan, but as soon as my host mom added the peppers, you got an outstandingly brilliant red-orange color. I tried to get a photo, but she was too fast to get a good one it before it was all smashed together.
I am not very good at grinding, my host mom kept correcting my technique, as shown here.
You line the wine boxes with oil (to prevent sticking) and then fill it up part of the way with the Koki mixture. After that, you add it to a large pot with water in the bottom (this simulates an oven).
After we put the Koki on the fire, we had to peel unripe bananas. They then cook these to form a side dish of sorts. There is a special technique for peeling the bananas so that the peel comes off easily. This is harder than it seems when the bananas are unripe.
Finished with everything