Ingredients

• 225g cowpeas, cleaned and washed
• 1 clove garlic, finely chopped
• 1 2cm piece of fresh ginger, peeled and grated
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• 1/2 teaspoon cumin seeds
• 1 medium onion, roughly chopped
• 2 tablespoons chopped fresh coriander
• vegetable oil
• salt to taste

Method

1. Soak the cowpeas in clean water for at least 16 hours.
2. Drain the beans and rub off any loose skins.
3. Place in a food processor or pestle and mortar with the garlic, ginger, turmeric, salt and cayenne and process until a grainy paste is formed.
4. Slowly add 325ml water, mixing with a spatula.
5. Process for another minute, then add the onion, coriander and cumin seeds. Process again for a few seconds until a thick batter is formed.
6. Heat a heavy based frying pan, then, when the pan is hot, add about a teaspoon of oil and heat.
7. Using a ladle place about 70ml of batter onto the oil and swirl it with the ladle until it makes a circular pancake shape.
8. Cook on one side for 2 minutes until brown. Then flip and cook on the other side for 2 minutes.
9. Serve as an appetiser with an accompaniment such as stir-fried vegetables or nyimo bean humus.