Kengbe
Kengbe
Ingredients
onions: 55 6
cowpeas: 210 6
fats and oils: 800
pepper: 55 6
salt, table: 15 6
onions: 55 6
cowpeas: 210 6
fats and oils: 800
pepper: 55 6
salt, table: 15 6
Dish Type: Main Dish
Country: World
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Kengbe requires no addtional water, other than the water used for making the paste. Incorporate air into the mixture but retain the thick consistency.
2. Add and mix chopped ingredients plus salt to taste.
3. Fry large balls (approx. 85-110 g) in deep hot fat for about 10 mn or until golden brown.
4. Serve with hot or cold eko or gari.
1. Kengbe requires no addtional water, other than the water used for making the paste. Incorporate air into the mixture but retain the thick consistency.
2. Add and mix chopped ingredients plus salt to taste.
3. Fry large balls (approx. 85-110 g) in deep hot fat for about 10 mn or until golden brown.
4. Serve with hot or cold eko or gari.
Comments
To prepare paste with a household blender, add 130-140 ml of water for every 110 g of soaked dehulled cowpeas and blend until a smooth paste is obtained. This recipe can be made also using cowpea flour.
To prepare paste with a household blender, add 130-140 ml of water for every 110 g of soaked dehulled cowpeas and blend until a smooth paste is obtained. This recipe can be made also using cowpea flour.
Source
DOVLO, Florence E., WILLIAMS, Caroline E., ZOAKA, Laraba (1976), Cowpeas - Home preparation and use in West Africa (IDRC), ISBN 0-88936-071-5, reprint 1984, Ottawa
DOVLO, Florence E., WILLIAMS, Caroline E., ZOAKA, Laraba (1976), Cowpeas - Home preparation and use in West Africa (IDRC), ISBN 0-88936-071-5, reprint 1984, Ottawa
Serving
5 - 6
5 - 6