Cowpea Pate
Cowpea Pate
Ingredients
cowpeas: 2 29
oil, palm: 2 27
flour, maize: 1 29
water: 4 29
pepper: 1 31
salt, table: 1 31
cowpeas: 2 29
oil, palm: 2 27
flour, maize: 1 29
water: 4 29
pepper: 1 31
salt, table: 1 31
Dish Type: Main Dish
Country: World
Cooking Time (minutes): average (30 minutes - 2 hours)
Steps
1. Cook cowpeas until soft but not squashy (approx. 1 hour).
2. Strain, leaving some water in cowpeas to steam corn flour.
3. Mix maize flour with water to a crumbly consistency.
4. Pour maize flour into a hole in the middle of the cowpeas.
5. Reduce fire annd simmer until maize flour cooks (approx. 20 minutes).
6. Remove from fire, stir in oil, salt and pepper.
7. Serve as a main dish.
1. Cook cowpeas until soft but not squashy (approx. 1 hour).
2. Strain, leaving some water in cowpeas to steam corn flour.
3. Mix maize flour with water to a crumbly consistency.
4. Pour maize flour into a hole in the middle of the cowpeas.
5. Reduce fire annd simmer until maize flour cooks (approx. 20 minutes).
6. Remove from fire, stir in oil, salt and pepper.
7. Serve as a main dish.
Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome