Egwa Ibala

Egwa Ibala

cowpeas: 340 6
oil, palm: 55
flour, maize: 140 6
water: 850
pepper: 15 6
salt, table: 15 6

Dish Type: Main Dish

Country: World
Cooking Time (minutes): quick (30 minutes or less)
1. Cook cowpeas until soft but not squashy (about 60 mn). Leave some water in cowpeas to steam corn flour.
2. Mix corn flour with water to a crumbly consistency.
3. Make a hole in the middle of the cowpeas and pour corn flour into it.
4. Reduce fire and simmer until corn flour cooks (about 20 mn).
5. Remove from fire, stir in the cowpeas, corn flour, oil, pepper, and salt. Serve as a main dish.

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

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