Black-eyed peas (or any other type of beans you prefer) Palm oil Pepper (scotch bonnet or any hot pepper) Onions Salt Seasoning cubes Plantain or banana leaves (or any leafy vegetable for wrapping) Optional: Ground crayfish, ground pepper, or fish for added flavor.

• Prepare the beans:

  • Wash and soak the black-eyed peas in water for a few hours or overnight. This makes it easier to peel off the skins.
  • After soaking, peel off the skins of the beans. You can either do this by hand or use a blender to slightly grind them, and then rinse off the skins. Alternatively, you can use already peeled beans if you prefer.

• Blend the beans:

  • After peeling, blend the beans in a food processor or mortar and pestle to a smooth, thick paste. If necessary, add a little water to help with the blending process.

• Season the mixture:

  • In a bowl, combine the blended beans with finely chopped onions, pepper (fresh or ground), salt, and seasoning cubes to taste. You can also add some palm oil, which will give the golibaje a rich color and flavor.

• Prepare the leaves:

  • Wash the plantain or banana leaves thoroughly. Cut them into manageable sizes to wrap the golibaje.

• Wrap the golibaje:

  • Take a spoonful of the seasoned bean mixture and place it in the center of a leaf. Fold the edges of the leaf over the mixture to form a neat package. Repeat this process for all the mixture.

• Steam the golibaje:

  • Arrange the wrapped golibaje in a steamer or a pot. If you don’t have a steamer, you can simply place a rack inside a large pot with water at the bottom, making sure the golibaje is not touching the water. Cover with a lid and steam for about 45 minutes to 1 hour.

• Serve:

  • Once the golibaje is well-steamed, remove it from the leaves and serve it hot. You can pair it with sauce, soup, or enjoy it on its own.
  • click here to go to the website: