Steps
1. Incorporate air into the paste with a beater for 3 mn to make it very light, but not runny in consistency.
2. Wrap 50-g portions in leaves, or fill milk cups or pudding cups 3/4 full.
3. Cover with leaves, or lids if preferred.
4. When cooked it is thick but fluffy like a pound cake.
5. Serve crumbled up and mixed with palm oil sauce, fry very dry. Serve for lunch or 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