Cowpea Stew with Fried Plantain
Cowpea Stew with Fried Plantain
Ingredients
tomatoes: 215 6
onions: 60 6
cowpeas: 340 6
fish: 215 6
oil, palm: 200
water: 2 10
pepper: 7 6
shrimps: 15 6
salt, table: 15 6
tomatoes: 215 6
onions: 60 6
cowpeas: 340 6
fish: 215 6
oil, palm: 200
water: 2 10
pepper: 7 6
shrimps: 15 6
salt, table: 15 6
Dish Type: Main Dish
Country: World
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Wash cowpeas and then cook until they are dry.
2. Prepare the smoked fish and cut into pieces.
3. Make a sauce using the oil, sliced onion, tomatoes, pepper, salt and the ground shrimp.
4. Add the cooked cowpeas and simmer for 5-10 minutes.
5. Serve with fried plantain.
1. Wash cowpeas and then cook until they are dry.
2. Prepare the smoked fish and cut into pieces.
3. Make a sauce using the oil, sliced onion, tomatoes, pepper, salt and the ground shrimp.
4. Add the cooked cowpeas and simmer for 5-10 minutes.
5. Serve with fried plantain.
Comments
If desired, karkashi, baobab leaves, spinach may be used instead of okra. If processed (dehulled) cowpeas are used, less cooking time is required. Particularly adapted for infants and toddlers.
If desired, karkashi, baobab leaves, spinach may be used instead of okra. If processed (dehulled) cowpeas are used, less cooking time is required. Particularly adapted for infants and toddlers.
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