Entree: Nigeria – Fulani Pastoral – Dan Wake (Boiled dumplings made from ground cowpeas served with a spicy oil-based sauce and seasonal condiments)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 2 cups (400 g) dried black-eyed peas or cowpeas, soaked overnight and drained
- 1/2 cup (60 g) rice flour
- 1 small onion, finely chopped, about 1/2 cup (75 g)
- 2 cloves (6 g) garlic, minced
- 1 scotch bonnet or habanero, finely chopped (optional for heat)
- 1 tsp (5 g) ground crayfish or 1 Maggi cube, crushed
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 tsp (1 g) ground turmeric (optional, for color)
- 1/2 cup (120 ml) water, plus more as needed to form a thick batter
- 1/4 cup (60 ml) groundnut oil or palm oil for serving
- 1 large tomato, chopped, about 1 cup (180 g) (for sauce)
- 1 medium onion, thinly sliced, about 1 cup (150 g) (for sauce)
- 1 tbsp (15 ml) vinegar or fresh lemon juice (for sauce)
- 2 tbsp (30 ml) vegetable oil (for sauce)
- For yaji-style spice (optional topping):
  - 2 tbsp (15 g) roasted ground peanuts
  - 1 tsp (5 g) ground dried chili or cayenne
  - 1/2 tsp (2.5 g) ground ginger
  - 1/4 tsp (1.5 g) salt

Instructions

1. Drain the soaked black-eyed peas and rub between palms under running water to remove skins; drain again. Blend the skinned peas with 1/2 cup (120 ml) water to a coarse, smooth paste.
2. Transfer the paste to a bowl; stir in rice flour, chopped onion, minced garlic, chopped scotch bonnet (if using), ground crayfish or crushed Maggi cube, salt, black pepper, and turmeric. Add up to 1/4 cup (60 ml) more water to make a stiff, scoopable batter that holds shape.
3. Bring a large pot of water to a gentle boil and reduce to a simmer. Wet your hands and form tablespoon-sized dumplings from the batter, dropping them into the simmering water. Stir gently to prevent sticking.
4. Simmer the dumplings for 12–15 minutes until they float and are firm to the touch. Reserve 1/2 cup (120 ml) of cooking water, then remove dumplings with a slotted spoon and drain.
5. While dumplings cook, make the pepper-onion sauce: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat; add sliced onion and sauté until translucent, about 4 minutes. Add chopped tomato and vinegar or lemon juice; simmer until tomatoes break down and form a saucy mixture, about 6–8 minutes. Adjust salt and heat.
6. Mix the reserved cooking water with 1/4 cup (60 ml) groundnut or palm oil and pour into the sauce to loosen and enrich it; simmer 1–2 minutes more.
7. To make yaji topping, combine roasted ground peanuts, dried chili, ground ginger, and salt in a small bowl.
8. Serve the hot Dan Wake dumplings arranged in a bowl, spoon the pepper-onion sauce over them, drizzle with a little extra groundnut/palm oil if desired, and sprinkle yaji-style spice on top. Offer extra chopped fresh onions, sliced chilies, or lemon wedges at the table.