Cowpea Cutlets
Cowpea Cutlets
Ingredients
tomatoes: 2
onions: 60 6
cowpeas: 500 6
water: 2.4 10
bread, bread-crumbs: 300 6
egg, chicken: 4
pepper: 10 6
shrimps: 20 6
salt, table: 10 6
oil, cooking/salad: 40
oil, frying: 1 10
tomatoes: 2
onions: 60 6
cowpeas: 500 6
water: 2.4 10
bread, bread-crumbs: 300 6
egg, chicken: 4
pepper: 10 6
shrimps: 20 6
salt, table: 10 6
oil, cooking/salad: 40
oil, frying: 1 10
Dish Type: Side Dish
Country: World
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Use brown cowpeas for their rich brown colour. Cook until soft and dry.
2. Pass through a sieve to make a smooth paste.
3. Make a sauce using the oil, ground tomatoes, onion, pepper, shrimp, and salt.
4. Add the sauce to the paste and mix well.
5. Mould into cutlet shapes.
6. Brush with beaten egg and coat with bread crumbs. Repeat.
7. Deep fry and serve hot with salad.
1. Use brown cowpeas for their rich brown colour. Cook until soft and dry.
2. Pass through a sieve to make a smooth paste.
3. Make a sauce using the oil, ground tomatoes, onion, pepper, shrimp, and salt.
4. Add the sauce to the paste and mix well.
5. Mould into cutlet shapes.
6. Brush with beaten egg and coat with bread crumbs. Repeat.
7. Deep fry and serve hot with salad.
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