Taguilguilé

A cowpea paste made by steaming, grinding and cooking the beans into a smooth mass. Household quantities adapted from a documented Taguilguilé method.

Ingredients

• 300 g dried cowpeas
• 800 ml to 1 litre drinking water for the paste, adjusted as needed
• Extra water for peeling and steaming
• A small pinch of salt, optional
• Okra or baobab-leaf sauce, prepared separately

Preparation

Sort and rinse the cowpeas. Moisten and rub or pound to release the skins, then rinse them away. The source describes brief moistening; extend only if necessary to remove the skins.

Drain and steam above simmering water until a bean crushes easily. Allow roughly 25–40 minutes as a household guide; extend if needed.

Cool enough to handle and pound or grind in small batches until fine. The ground precooked beans may remain moist.

Heat about 800 ml water. Disperse a little of the ground beans in some water, return to the pan and stir gently for about fifteen minutes.

Add the remaining ground beans gradually, working with a sturdy spatula. Adjust with spoonfuls of hot water if the paste becomes too stiff.

Cook gently for about fifteen minutes more, working regularly until smooth and fully cooked. Extend with some water if firm particles remain.

Work once more off the heat and serve promptly with the separately prepared sauce.