Cowpea Ofam
Cowpea Ofam
Ingredients
banana, plantain: 1100 6
onions: 1 6
cowpeas: 280
oil, palm: 40
water: 560
flour, wheat: 60 6
ginger: 10 6
pepper: 4 6
salt, table: 10 6
flour, peas: 60 6
banana, plantain: 1100 6
onions: 1 6
cowpeas: 280
oil, palm: 40
water: 560
flour, wheat: 60 6
ginger: 10 6
pepper: 4 6
salt, table: 10 6
flour, peas: 60 6
Dish Type: Side Dish
Country: World
Cooking Time (minutes): average (30 minutes - 2 hours)
Steps
1. Wash, peel and pound plantain until smooth.
2. Mix with cowpea flour and add palm puree and seasonings.
3. Allow to stand for 10-15 minutes, pour the mixture into greased pie dish, and spread some palm oil on top.
4. Bake in a moderately hot oven (177 degrees C for 30-45 minutes).
5. Allow to cool.
6. Slice and serve.
1. Wash, peel and pound plantain until smooth.
2. Mix with cowpea flour and add palm puree and seasonings.
3. Allow to stand for 10-15 minutes, pour the mixture into greased pie dish, and spread some palm oil on top.
4. Bake in a moderately hot oven (177 degrees C for 30-45 minutes).
5. Allow to cool.
6. Slice and serve.
Comments
To make palm puree, boil the palmnuts until soft, pound, strain, and mix with water. Boil the liquid for 30 mn to make it thick.
To make palm puree, boil the palmnuts until soft, pound, strain, and mix with water. Boil the liquid for 30 mn to make it thick.
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
6 - 8
6 - 8