Steps
1. Cook cowpeas in water, add potash after 6 minutes.
2. Continue cooking, clearing foam from water until cowpeas soften (about 20 mn).
3. Add chopped onions and washed smoked fish, continue soaking.
4. Add locust bean cakes. Add more water to thin soup in preparation for adding ishapa.
5. Add freshly cooked and beaten ishapa. Cook for 3 mn and then add palm oil.
6. Salt to taste, and cook for 4 mn. Avoid to leave too long, the soup will thicken; therefore, serve immediately with foofoo, eba, or tuwo.

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