Gonré

Rub the soaked cowpeas between your hands and rinse away as many loose skins as practical, then drain well.

Pulse the cowpeas with garlic, salt, baking soda, and just enough water to make a thick coarse paste.

Fold in the chopped leaves, ground peanuts, corn couscous, and oil; rest the mixture for 20 minutes so the grains hydrate.

Shape the mixture into compact patties or rounded mounds and arrange them in a lined steamer basket.

Steam until firm and cooked through, about 25 to 35 minutes, then serve warm with a drizzle of oil, salt, or tomato-onion sauce.