Hausa Bean Dumpling Soup (Danwake)

Ingredients

• 2 cups black-eyed pea flour (or finely ground dried black-eyed peas)
• 1/4 tsp baking soda
• 3/4 cup (180 ml) warm water, plus more as needed
• 1/4 tsp salt
• 3 tbsp vegetable oil
• 1 small onion, finely chopped
• 1 red chili, finely chopped
• 1 tomato, finely chopped
• 2 hard-boiled eggs, peeled and sliced
• 1/4 tsp ground cayenne pepper

Before you cook

• Whisk the black-eyed pea flour with the baking soda and salt in a bowl.
• Gradually whisk in the warm water until the mixture forms a smooth, thick paste with no lumps.
• Peel and slice the hard-boiled eggs.

Steps

1. Bring a large pot of water to a gentle boil.
2. Scoop tablespoons of the bean paste and roll them between your palms into smooth balls.
3. Drop the balls gently into the boiling water as you shape them.
4. Boil the dumplings for 10 minutes, until they rise and float to the surface.
5. Lift the dumplings out with a slotted spoon and drain them in a colander.
6. Heat the oil in a small skillet over medium heat.
7. Add the onion and cook for 3 minutes, until softened.
8. Stir in the chili, tomato and cayenne pepper, and cook for 5 minutes, until the tomato breaks down into a thick sauce.
9. Arrange the drained dumplings in a serving bowl.
10. Spoon the hot pepper sauce over the dumplings.
11. Top with the sliced hard-boiled eggs and serve warm.