Tubaani (Tubani) — Steamed Black-Eyed Pea Pudding

Ingredients

• 2 cups (475 ml) dried black-eyed peas
• 1 medium onion, roughly chopped
• 1 fresh chilli or 1/2 Scotch bonnet pepper, to taste
• 1 tsp (5 ml) salt, divided
• 1/2-1 cup water, as needed for blending
• Banana leaves, waakye leaves, parchment-lined foil, or heatproof bowls for steaming
• ⅓ cup (79 ml) shea butter, groundnut oil, or red palm oil, for serving
• 2 large onions, thinly sliced
• 1 tsp (5 ml) ground chilli or cayenne pepper, for serving

Instructions

1. Soak the black-eyed peas in plenty of water for at least 4 hours or overnight. Drain and rinse.
2. Rub the soaked peas between your palms to loosen the skins. Add water, stir, and skim away the floating skins. Repeat until most skins are removed, then drain well.
3. Blend the peeled peas with the chopped onion, fresh chilli, 1/2 teaspoon salt and just enough water to make a thick, smooth batter. It should drop slowly from a spoon, not pour like a drink.
4. Beat the batter vigorously for 2-3 minutes to incorporate air. This helps the steamed pudding stay light rather than dense.
5. Soften clean banana leaves briefly over low heat so they bend without tearing. Spoon batter onto each leaf and fold into secure parcels. Alternatively, use parchment-lined foil packets or lightly oiled heatproof bowls.
6. Arrange the parcels in a steamer over simmering water. Cover tightly and steam for 35-45 minutes, topping up the water beneath the steamer if necessary.
7. Open one parcel carefully and test the centre: the tubaani should be firm, set and no longer taste raw. Steam for another 5-10 minutes if needed.
8. While it steams, heat the shea butter or oil in a pan. Fry the sliced onions over medium heat until soft and golden, then stir in ground chilli and the remaining salt.
9. Serve the tubaani hot, whole or cut into pieces, with generous spoonfuls of the peppery onion oil.

Tips & variations

• Use as little blending water as possible; a watery batter produces soft, heavy tubaani. Removing most of the bean skins gives a smoother texture, but it does not need to be perfect. Leaves add aroma, while heatproof bowls or parchment-lined foil make a practical substitute. Open hot parcels away from your face because trapped steam can burn.