Gonré

Soak and peel black-eyed peas, then blend them with onion, garlic, parsley, salt, and a little water.

Beat the batter until light and airy, adding a small pinch of bicarbonate or potash for lift.

Steam the batter in small molds or leaves until set and spongy.

Slice and serve warm with oil, scallions, and spicy tomato pepper sauce.