Steps
1. Slightly grind toasted melon seeds into a coarse powder.
2. Blend the melon powder, pepper, and onion into the cowpea paste. Add the oil and mix.
3. Add water to make mixture a fairly light consistency and salt to taste.
4. Wrapp 55-g portions in leaves, or fill milk cups 3/4 full. Cover the tops and steam for about 1 1/2 hours.
5. When the mixture is ready , it should be hard and have a deep colour.
6. 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

Serving
5 - 6