Steps
1. Stir ground ingredients and oil into paste. To every one cup of paste add 2 stirring spoons of warm (but not hot) oil. Add water to give a fairly runny consistency. Salt to taste.
2. Wrap 100-g portion in leaves, adding smoked fish or shrimp to e to each portion. Steam for about 1 hour.
3. 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.

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