Gonré
This smooth Gonre variation keeps the focus on cowpeas rather than leafy greens. Soaked beans are ground into a thick batter with peanuts and cornmeal, steamed into pale dumpling-like cakes, then served with a peppery tomato sauce for a filling Burkinabe market-style meal.
🔗 Recipe adapted from Wikidata (Dish)
Drain the soaked cowpeas and grind them with onion, garlic, salt, and a splash of water until the paste is thick and mostly smooth.
Stir in the ground peanuts, cornmeal, oil, and white pepper, then let the batter stand until it thickens.
Wet your hands and shape the batter into small oval cakes or balls, keeping them compact so they steam evenly.
Place the cakes in a lined steamer and steam over briskly simmering water until set and firm, about 30 minutes.
Serve the smooth Gonre hot with tomato-onion chile sauce spooned alongside or over the top.
🍷 Perfect Pairings
Complete your meal with these
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