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Main course
Dan wake
Small poached cowpea flour dumplings, served with oil, chilli and raw vegetables.
- Category
- Main course
- Origin
- All of Niger (Hausa)
- Preparation
- 20 min
- Cooking
- 20 min
- Serves
- 4 people
Dan wake ('son of the bean' in Hausa) is a much-loved street food: dumplings made from cowpea flour and baobab leaves poached in boiling water, then seasoned with oil, chilli, onion and tomato.
Ingredients
- 500 g cowpea (bean) flour
- 2 tbsp baobab leaf powder (kuka)
- 1 pinch of potash (kanwa), optional
- About 30 cl lukewarm water
- Groundnut oil, chilli powder (yaji), salt
- 1 onion, 1 tomato, 1 green pepper
- 2 hard-boiled eggs (optional)
Method
- Mix the cowpea flour, baobab powder and potash dissolved in a little water.
- Gradually add the water, kneading until you have a thick, pliable dough.
- Bring a large pot of salted water to the boil.
- Shape small dumplings by hand and drop them into the water; cook for 15 to 20 minutes until they float and are firm.
- Drain, then serve with oil, yaji, diced onion, tomato and pepper, and hard-boiled eggs if desired.
