Nigerien Toubani

Seasoned cowpea paste, poured into portions then steamed until a tender, firm texture is achieved. Toubani shapes vary regionally.

Ingredients

• 300 g dried cowpeas, sorted and rinsed
• 1 medium onion, coarsely chopped
• 1 small chili, optional
• 150 to 220 ml water for blending
• 2 tablespoons vegetable oil
• 1 level teaspoon salt
• ½ teaspoon pepper or ground ginger, optional
• Clean banana leaves or small oiled molds

Preparation

Soak the cowpeas for 8 hours in the refrigerator. Drain, rub the seeds between your hands to loosen the skins, and rinse several times. Remove any floating skins.

Blend the cowpeas with the onion and a little water until a smooth, thick paste without hard grains is obtained. Add water gradually.

Stir in the oil, salt, pepper or ginger, and optional chili. Whisk for 2 to 3 minutes to lighten the batter.

Oil the molds or soften the leaves with steam. Distribute the batter without filling the containers to the brim.

Place the portions in a steamer basket over simmering water. Cover tightly and cook for 30 to 35 minutes; check that a knife comes out clean.

Let rest for 5 minutes before unmolding. Serve hot with sauce or condiments prepared separately.