Egbo and Ewa Ingredients Handy Measure Brown Cowpea 2 cups Hulled dried corn 3 cups Ground pepper (fresh) 3 cooking spoon Ground onion 2 medium size Palm oil 3 cooking spoon Salt and seasoning To taste Water Enough o cook till tender • Cook the cowpea (ewa) as earlier explained but without adding pepper and palm oil. • Pick impurities out from the dried corn • Place in a large pot and add water to at least thrice the volume of the corn • Add salt • Cook until corn is very soft and becomes paste-like • To make sauce, fry pepper and onions in palm oil for 5minutes, add salt and other seasonings to taste Add boiled corn (now called egbo) to the cowpea in desired proportion and add the sauce to taste

Egbo and Ewa Ingredients Handy Measure Brown Cowpea 2 cups Hulled dried corn 3 cups Ground pepper (fresh) 3 cooking spoon Ground onion 2 medium size Palm oil 3 cooking spoon Salt and seasoning To taste Water Enough cook till tender • Cook the cowpea (ewa) as earlier explained but without adding pepper and palm oil. • Pick impurities out from the dried corn • Place in a large pot and add water to at least thrice the volume of the corn • Add salt • Cook until corn is very soft and becomes paste-like • To make sauce, fry pepper and onions in palm oil for 5minutes, add salt and other seasonings to taste Add boiled corn (now called egbo) to the cowpea in desired proportion and add the sauce to taste

Egbo and Ewa

Ingredients	Handy Measure
Brown Cowpea	2 cups
Hulled dried corn	3 cups
Ground pepper (fresh)	3 cooking spoon
Ground onion	2 medium size
Palm oil	3 cooking spoon
Salt and seasoning	To taste
Water	Enough o cook till tender

• Cook the cowpea (ewa) as earlier explained but without adding pepper and palm oil 
• Pick impurities out from the dried corn 
• Place in a large pot and add water to at least thrice the volume of the corn
• Add salt
• Cook until corn is very  soft and becomes paste-like
• To make sauce, fry pepper and onions in palm oil for 5minutes, add salt and other seasonings to taste

Add boiled corn (now called egbo) to the cowpea in desired proportion and add the sauce to taste

Fried cowpea paste (Yoruba – Akara)

Fried cowpea paste (Yoruba – Akara)

Ingredient	Handy measure
Cowpea	2 cups
Vegetable/palm oil	Enough for deep frying
Onion	1 big size
Fresh red pepper	4 small size/ to taste
Salt	to taste

• Hulled the cowpea
• Mix with the chopped onion and fresh pepper and make to thick paste (check previous posts)
• Whip till mixture very well to incorporate air
• Add little water if necessary but it must not be watery
• Chopped pepper and onions can also be added
• Heat oil until it just begins to smoke
• Drop the batter with spoon (desired size) into the hot oil
• Flip them over when brown at a side
• Leave till it browns at the other side too
• Pree to remove excess oil
• Then remove form the oil

It is best served hot with ogi (hot pap), eko (cold pap), bread, or can be eaten alone as snack

Steamed cowpea with melon (Yoruba – Jόgí)

Ingredient	Handy measure
Cowpea	2 cups
Melon seed (egusi) Note: may be roasted or unroasted	1 cup
Chunky ingredients ( e. g. fish, corn beef, boiled egg, fresh crayfish, chopped liver, chooped ham e.t.c.)	As desired
Onion	1 big size
Dry red pepper optional	1 table spoon/to taste
Fresh red pepper	4 small size/ to taste
Salt	to taste

• Hulled the cowpea
• Mix with the melon, onion and fresh pepper and make to paste (check previous posts)
• Add the chunky ingredient(s), salt and dry pepper if used
• Whip adding hot water gradually to it
• Whip till mixture coats the back of a spoon thickly
• Wrap in leaves, cooking cellophanes or put in small baking tins about ¾ full
• Cook in steamer for about 55mins.

It can be served with ogi, eko, rice, soaked gaari, bread and salad for light lunch