Steps
1. Saving a few green peppers and leafy green onions for chopping, grind the rest, including the leafy onion bulbs.
2. Incorporate air into the cowpea paste with a beater for 3 mn, until it is light in consistency but not too runny. If too thick add water.
3. Add the ground ingredients, salt to taste, and mix.
4. Sprinkle chopped ingredients into mixture.
5. Fry small quantities (approx. 14 g) of the paste in deep light-coloured fat for 2 minutes.
6. Serve with eko, ogi, or gari, or on its own as a main dish for breakfast or a light supper.

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