Community recipe
Togolese-Inspired Steamed Black-Eyed Pea Cakes with Coconut Pepper Sauce
Tender, savory black-eyed pea cakes are folded with browned mushrooms, ginger, and lime, then steamed until set and served with a silky coconut-pepper sauce. The gentle steaming keeps the cakes moist while the sauce adds bright heat and richness.
- Serves
- 4
- Prep
- 25 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 1 tbsp vegetable oil
- 1 yellow onion, finely diced
- 2 garlics, minced
- 1 tbsp fresh ginger, finely grated
- 225 g cremini mushrooms, finely chopped
- 1 tsp smoked paprika
- 0.5 tsp fine salt
- 425 g canned black-eyed peas, drained and rinsed
- 80 g fine cornmeal
- 2 tbsp lime juice
- 0.5 tsp ground black pepper
- 1 parchment paper
- 1 l water
- 1 tsp vegetable oil
- 1 red bell pepper, seeded and chopped
- 1 small tomato, chopped
- 0.25 tsp fine salt
- 240 ml coconut milks
- 0.25 tsp cayenne pepper
- 1 tbsp lime juice
- 15 g fresh cilantros, roughly chopped
Make it
Instructions
- 01
Sauté the mushroom base
Heat a wide skillet over medium heat. Add 1 tbsp vegetable oil and warm it briefly, then cook 1 small yellow onion, 2 cloves garlic, and 1 tbsp fresh ginger until fragrant and softened, about 3 minutes. Add 225 g cremini mushrooms, 1 tsp smoked paprika, and 0.5 tsp fine salt. Cook for 7–9 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Remove from the heat and cool for 5 minutes.
- 02
Make the cake mixture
Place 425 g canned black-eyed peas in a bowl and mash them until mostly smooth, leaving a little texture. Stir in the cooled mushroom mixture, 80 g fine cornmeal, 2 tbsp lime juice, and 0.5 tsp ground black pepper. Mix until a thick, moldable batter forms; if it feels loose, let it stand for 5 minutes so the cornmeal can hydrate.
- 03
Shape and steam the cakes
Line a steamer basket with 1 sheet parchment paper, leaving a few small openings around the edges for steam to circulate. Shape the mixture into 8 oval cakes, about 2 cm thick, and arrange them in a single layer. Pour 1 l water into the pot beneath the basket, bring it to a steady simmer, cover, and steam the cakes for 18 minutes, or until firm in the center. Handle the hot steamer carefully and keep the lid directed away from you when uncovering.
- 04
Simmer the coconut pepper sauce
While the cakes steam, warm 1 tsp vegetable oil in a small saucepan over medium heat. Add 1 red bell pepper, 1 small tomato, and 0.25 tsp fine salt, and cook for 5 minutes until softened. Stir in 240 ml coconut milk and 0.25 tsp cayenne pepper. Simmer gently for 8 minutes, then blend until smooth. Stir in 1 tbsp lime juice and taste for seasoning.
- 05
Finish and serve
Transfer the steamed cakes to plates and spoon the warm sauce around them. Scatter 15 g fresh cilantro over the top and serve immediately with extra lime at the table if desired.
