Spread beans on a large tray and pick out any debris. Wash two to three times and soak in water for about 4 hours. You can also soak overnight. Water should be at least 2 inches over beans.

After, drain water and blend beans and pepper with a little bit of water until creamy. Transfer into a large bowl and stir (with a hand mixer if available) until you gain some fluffiness.

Season with salt and Maggi to taste. Warm palm oil in a small sauce pot until it just starts to smoke. Add this into the bowl and thoroughly mix.

Add in warm water, half cup at a time until you get the right consistency (waffle batter). Adjust seasoning if necessary. Add in chopped spinach.

Line a large pot with banana leaves. Add about 3/4 to an inch of water. Bring to a gentle simmer ( While you wrap the koki beans)

Cut two large strips of aluminum foil. Place in a bowl, one over each other and molded to the shape of the bowl. Place banana leaves over foil, ensuring there are no opening for leaks.

Scoop koki mixture and add into bowl. Starting with the banana leaves and then the foil, thoroughly wrap and seal bundle. Add into pot with simmering water. Repeat depending on the size and how many you want to make. Smaller bundles cook quicker

Tightly seal pot and cook for about an hour and a half. Keep a close eye and keep adding about 2 cups of water at a time. Add around the edges of the pot. Sniff the air, if you smell something burning, its probably the banana leaves lining the pot, this lets you know you are past due for another water addition.

Once ready, you should have a nice, soft and fluffy, yet firm pudding. Serve with plantains, sweet potatoes, cocoyams or as is.