Moyin-Moyin

Ingredient	Handy measure
Cowpea	2 cups
Onion	1 big size
Fresh red pepper	5 medium size/ to taste
Tatase	2 medium size
Palm/vegetable oil	4 dessert spoon
Chunky ingredients ( e. g. fish, corn beef, boiled egg, fresh crayfish, chopped liver, chopped ham e.t.c.)	As desired
Salt	to taste

• Hulled the cowpea
• Add onion, red pepper and tatase
• Make the mixture into paste
• Warm the oil and stir in
• Add hot water slowly till mixture coats the back of the spoon
• Fold in one or more of the chunky ingredients
• Wrap in leaves, cooking cellophanes or put in small baking tins about ¾ full
• Cook in steamer for about 55mins.

N.B. All chunky ingredient must be cooked and flaked or chopped into small chunks before added

It can be served with ogi, eko, rice, soaked gaari and salad

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

Cooked beans (Èwà)

• Pick impurities out from the beans
• Place in a large pot and add;
• water to double the volume of the beans
• tomatoes and/or pepper paste to taste
• sliced onions for flavour
• any of the mentioned species (dry) can also be added
• You can also add meat or fish.
• Cook until the beans are soft enough to eat.
• Then season with salt to get the exact taste that you want.

Eat by itself, with rice, corn, bread, yam or gààrí

Hulled cowpea

• Soak in water for about 10 minutes
• Drain the water, and rub handfuls of it firmly between the palms several times (It must be done in quick successions)
• Fill the bowl with water and mix the cowpea with it
• Pour off the floating hulls and then repeat steps 1-4 until almost all the hulls are removed
• Remove the remaining hulls individually.
• The dehulled beans can be dried before grinding if it is to be kept in this form
• It can also be grinded in this form to make the paste