800 g (4 cups) ewa pupa (reddish local beans) or ewa foifoi (small white beans with black eyes)
150 ml (4 tablespoons) cooking oil or ororo
450 g (1 medium-size) fresh fish (mackerel), steamed and flaked
150 g (2) eggs, hard boiled
150 g (6 small) onions, ground
6 g (½ teaspoon) curry powder
salt and pepper to taste
150 ml water
Soak beans for about 5 minutes. Rub to remove husks, and soak again for about 10 minutes. Grind with onions and add curry and seasonings. Add a little water to form a soft consistency. Chop hard boiled eggs and flake fish, grease a baking tin or a wrapper leaf and put mixture into it. Arrange chopped eggs and flaked fish on top of the mixture. Cover baking tin or fold leaves neatly turning the edges to prevent water from seeping in. Steam for about 25 minutes. Serve hot or cold with stew.
Serves 4.
country : Nigeria (Yoruba)
course : fish dish
source : Recipes for West African Foods / Christine Joyce Boahene