Entree: Nigeria – Hausa-Fulani North – Dan Wake (Fried cowpea dumplings served with a spicy peanut-tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 6 min

Total 46 min

Ingredients

- 2 cups (400 g) dried black-eyed peas (cowpeas), soaked 4–6 hours and drained
- 1 small onion, finely chopped (approx. 85 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) cayenne pepper or red pepper powder
- 2 tbsp (30 ml) vegetable oil (for binding the dough)
- Vegetable oil for deep-frying, about 2 qts (1.9 L)

Sauce
- 2 tbsp (30 ml) peanut oil or vegetable oil
- 1 medium onion, thinly sliced (approx. 110 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh grated ginger
- 2 medium tomatoes, chopped (approx. 300 g)
- 3/4 cup (190 g) smooth peanut butter or 3/4 cup (110 g) ground roasted peanuts
- 1/2 cup (120 ml) water or light stock, more as needed
- 4 oz (115 g) smoked mackerel or smoked fish, flaked (optional)
- 1 tbsp (8 g) yaji (suya) spice — see below for quick mix
- 1 tbsp (15 ml) fresh lemon juice
- Salt to taste (approx. 1/2 tsp / 3 g)

Yaji (quick suya spice)
- 2 tbsp (16 g) roasted peanuts, ground
- 1 tsp (2 g) ground ginger
- 1 tsp (5 g) cayenne or ground red pepper
- 1 tsp (3 g) garlic powder
- 1/2 tsp (3 g) salt

Garnish
- 2 tbsp (8 g) chopped fresh cilantro
- 2 scallions, thinly sliced (approx. 20 g)
- Lemon wedges for serving

Instructions

1. Make the dan wake batter: Drain soaked black-eyed peas and pulse in a food processor with the chopped onion, salt, ground ginger, and cayenne until a coarse, sticky paste forms. Scrape down sides and add 2 tbsp (30 ml) vegetable oil if mixture seems dry. Taste and adjust salt and heat.
2. Shape and fry dumplings: Heat oil for deep-frying in a heavy pot to 350°F (175°C). Wet your hands and shape the paste into small oval dumplings about 1 1/4–1 1/2 in (3–4 cm) long. Fry in batches until deep golden and cooked through, about 3–5 minutes per batch. Drain on paper towels and keep warm.
3. Prepare the sauce base: In a medium saucepan over medium heat, warm 2 tbsp (30 ml) peanut oil. Add sliced onion and sauté until soft and beginning to brown, about 6–8 minutes. Stir in garlic and grated ginger and cook 1 minute until fragrant.
4. Build the peanut-tomato sauce: Add chopped tomatoes and cook until they break down and release their juices, 6–8 minutes. Stir in peanut butter (or ground peanuts) and 1/2 cup (120 ml) water, whisking to combine into a smooth sauce. Add flaked smoked fish if using and simmer gently 5 minutes.
5. Spice and finish the sauce: Stir in 1 tbsp (8 g) yaji spice mix, lemon juice, and salt to taste (about 1/2 tsp / 3 g). If the sauce is too thick, add additional water 1–2 tbsp at a time to reach a spoonable consistency. Simmer 2–3 minutes to marry flavors.
6. Serve: Arrange hot dan wake on a platter, spoon the warm peanut-tomato sauce over or alongside the dumplings, and garnish with chopped cilantro, sliced scallions, and lemon wedges. Offer extra yaji for sprinkling.