Steps
1. Thoroughly incorporate air into the mixture of cowpea paste with a beater for 3 mn and grated okra.
2. Add the other ingredients, salt to taste, and mix.
3. Fry small balls in deep hot fat for about 3 mn.
4. The finished balls are green inside.
5. Serve with 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