Gonré
This Gonre version uses a coarser cowpea and peanut batter shaped into compact steamed cakes. Unlike the earlier leafy version, the greens are minimal and the emphasis is on the nutty bean texture, a little chile, and a bright tomato relish for contrast.
🔗 Recipe adapted from Wikidata (Dish)
👨🍳 Instructions
Drain the soaked cowpeas and grind them coarsely with onion, chile, salt, and baking soda.
Fold in ground peanuts, millet flour, and oil to make a thick paste.
Rest the mixture until the grain absorbs moisture.
Shape into small cakes and steam until firm and cooked through.
Serve hot with tomato relish and a drizzle of oil.
🍷 Perfect Pairings
Complete your meal with these
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