Tuesday, July 1, 2008

Cowpea Stew - Gbegiri

Ingredients

Handy Measure

Cowpea

2 cups

Dry ground pepper (red)

1 tsp

Ground onion

1 small

Dry crayfish

1 tsp

Salt

To taste

Water

⅔ of a liter


  • Hulled the cowpea as earlier explained.
  • Add potash and bring to boil in water.
  • Turn the heat down and cook till very soft.
  • Sieve or mash the beans with spoon or cooking broom (ijabe).
  • Add pepper, onion, dry crayfish and salt and cook for 20 minutes.
  • Stir frequently to prevent scorching.

It is best eaten with amala, tuwo and eko


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