Dan Wake

Ingredients

• 2 big cups of bean flour (ground black-eyed beans or brown beans, dried and ground fine)
• A pinch of salt
• A pinch of potash (akanwu / kanwa) — helps the dumplings hold their shape
• Water — just enough to form a thick, firm dough FOR THE SAUCE:
• 2 cooking spoons of palm oil
• 1 tablespoon of dawadawa (fermented locust beans)
• 1 teaspoon of ground Cameroon pepper
• 1 big onion, thinly sliced
• 2 big handfuls of ground dried crayfish
• 2 seasoning cubes (Knorr), crushed
• Salt to taste TO SERVE:
• Fresh sliced tomatoes and raw onion rings
• A hard-boiled egg per person — optional

Method

1. 01

   Making the Dumpling Dough. Place the bean flour in a large bowl. Add a pinch of salt and a tiny pinch of potash. Add cold water gradually, a little at a time, mixing firmly with your hand until a very thick, stiff, non-sticky dough forms. The dough should be firm enough to hold its shape when squeezed — similar to very stiff play-dough. Do not add too much water.

2. 02

   Shaping the Dumplings. Bring a large pot of water to a rolling boil. To shape Dan Wake, take a small piece of dough — about the size of your thumb tip. Roll it briefly between your palms into a short, cylindrical or slightly oval shape, roughly 3 to 4 fingers width long and 1.5 fingers width thick. Alternatively, the traditional method: hold the dough in one hand and use your thumb to press and flick small pieces directly into the boiling water. Work quickly.

3. 03

   Cooking the Dumplings. Drop the shaped dumplings into the boiling water in batches. Do not overcrowd. Cook for 8 to 10 minutes until the dumplings float to the surface and are cooked through — they should feel firm but not doughy when pressed. Test one by cutting in half — it should be cooked all the way through with no raw bean flour in the centre. Remove with a slotted spoon and drain.

4. 04

   Making the Sauce. Heat the palm oil in a wide pan over medium heat. Add the thinly sliced onion and fry for 2 minutes until softened and slightly golden. Add the dawadawa and fry for 1 minute. Add the ground Cameroon pepper and fry for 2 minutes. Add the ground crayfish, seasoning cubes and salt. Add 3 big tablespoons of water to loosen the sauce slightly. Stir and cook for 3 minutes.

5. 05

   Combining and Serving. Place the cooked Dan Wake dumplings in a wide serving bowl. Pour the hot sauce generously over the top. Garnish with sliced fresh tomatoes, raw onion rings and a halved hard-boiled egg if using. Serve immediately.

More side dishes & swallows

• Pounded Yam45 min
• Eba10 min
• Amala20 min
• Semo15 min
• Fufu30 min
• Starch20 min