Entree: Nigeria – Kanuri Northeast – Dan Wake (Steamed or boiled savory dumplings made from ground cowpeas served with a spicy tomato–groundnut sauce)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 45 min

Additional 4 hrs

Total 5 hrs 30 min

Ingredients

- 2 cups (370 g) dried cowpeas or black-eyed peas
- 1 tsp (6 g) salt, plus more for boiling
- Water for soaking and boiling as needed
- 2 tbsp (30 ml) vegetable oil or groundnut oil
- 1 medium onion, finely chopped, about 150 g
- 2 cloves garlic, minced
- 1–2 Scotch bonnet peppers or other hot peppers, minced (use 1 for mild, 2 for hot)
- 2 cups (480 g) canned crushed tomatoes or fresh chopped tomatoes
- 1/2 cup (125 g) smooth natural peanut butter or 1/2 cup (60 g) ground roasted peanuts
- 2 cups (475 ml) water or light stock
- 1 tsp (4 g) ground paprika or red pepper
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (4 g) bouillon powder or 1 small bouillon cube (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- 2 scallions, thinly sliced for garnish

Instructions

1. Rinse the dried cowpeas, then cover with water and soak 4–6 hours or overnight. Drain.
2. Rub the soaked peas between your hands or a towel to loosen and remove skins; rinse repeatedly until mostly skins are removed. Drain well.
3. In a food processor or grinder, pulse the drained peas with 2–3 tablespoons of water to form a thick, slightly coarse paste. Add 1 tsp salt and pulse to combine; the paste should hold together when pressed.
4. With wet hands, shape the paste into small ovals or dumplings about 1–1.5 in (2.5–4 cm) long. Place on a tray dusted with a little dry pea flour or cornmeal to prevent sticking.
5. Bring a large pot of salted water to a gentle boil. Add the dumplings in batches; simmer for 12–18 minutes until they rise and feel firm but cooked through. Remove with a slotted spoon and set aside.
6. Meanwhile heat 2 tbsp oil in a skillet over medium heat. Add chopped onion and sauté 5–7 minutes until translucent. Add garlic and minced peppers and cook 1–2 minutes until fragrant.
7. Stir in crushed tomatoes, paprika, black pepper, and bouillon if using. Simmer 8–10 minutes to concentrate flavors.
8. Whisk the peanut butter (or ground peanuts) with 2 cups (475 ml) water or stock until smooth, then pour into the tomato base. Simmer gently 6–8 minutes, stirring so the sauce thickens but does not scorch. Adjust seasoning with salt and more pepper to taste.
9. Add the cooked dumplings to the sauce and simmer 3–4 minutes to absorb flavor, turning gently to coat.
10. Serve hot, garnished with chopped cilantro and sliced scallions. Serve with additional hot pepper or a squeeze of lime if desired.