Steps
1. Add the water to palm puree and boil.
2. Add ground tomatoes, onions, smoked shrimp, ginger, pepper, and dry fish. Cook for 30 minutes.
3. Add cowpea flour and stir briskly using a wooden spoon until cooked (about 20 mn).
4. Serve hot with tomato, onion, and pepper sauce.

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.

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