Cowpea Croquettes
Cowpea Croquettes
Ingredients
rice: 170 6
tomatoes: 140 6
onions: 20 6
cowpeas: 340 6
water: 400
pepper: 10 6
salt, table: 10 6
oil, frying: 600
rice: 170 6
tomatoes: 140 6
onions: 20 6
cowpeas: 340 6
water: 400
pepper: 10 6
salt, table: 10 6
oil, frying: 600
Dish Type: Snacks
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Soak the cowpeas, remove the husks, and grind the cowpeas into a paste.
2. Cook the rice until very soft, mash the cooked rice, and add it to the cowpea paste. Add salt to taste.
3. Form into balls and deep fry.
4. Make a gravy using some oil, ground tomato, onion, pepper, and salt and serve with the croquettes.
1. Soak the cowpeas, remove the husks, and grind the cowpeas into a paste.
2. Cook the rice until very soft, mash the cooked rice, and add it to the cowpea paste. Add salt to taste.
3. Form into balls and deep fry.
4. Make a gravy using some oil, ground tomato, onion, pepper, and salt and serve with the croquettes.
Comments
Rice flour or roasted cornmeal may be used in place of the cooked rice. Rice flour mixed with cowpea flour and salt may be made into dough, formed into balls, and fried.
Rice flour or roasted cornmeal may be used in place of the cooked rice. Rice flour mixed with cowpea flour and salt may be made into dough, formed into balls, and fried.
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
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
5 - 6