Cameroon Black-Eyed Pea Pudding

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A beloved traditional Cameroonian steamed pudding from the Grassfields region, made from black-eyed peas blended with palm oil, ginger, and aromatics, then wrapped in banana leaves and gently steamed. The result is a deeply savory, protein-rich dish with a vibrant orange hue and a soft, dense texture similar to a steamed savory cake.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 17 gFat
• 8 gSaturated Fat
• 24 gCarbs
• 7 gFiber
• 2 gSugar
• 10 gProtein
• 520 mgSodium
• 470 mgPotassium
• 55 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the bean paste

• 2 cups (400 g) dried black-eyed peas
• 1 small yellow onion, roughly chopped
• 3 garlic cloves
• 1 inch (25 g) fresh ginger, peeled and sliced
• 1/2 cup (120 ml) warm water, as needed

For the seasoning

• 1/2 cup (120 ml) red palm oil
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons ground dried crayfish (optional)
• 1 small Scotch bonnet, deseeded and minced (optional)

For wrapping

• 6 large banana leaves, trimmed and softened over heat
• Kitchen twine or strips of banana leaf for tying

Directions

1. Soak the dried black-eyed peas in plenty of cold water for 8 hours or overnight, then drain. Rub the soaked peas between your palms under running water to remove the thin skins; drain and repeat until most skins are gone.
2. In a blender or food processor, combine the peeled peas, onion, garlic, and ginger. Pulse in batches, adding 1 to 2 tablespoons of warm water at a time, until a thick, smooth, paste forms resembling coarse hummus.
3. Transfer the paste to a large bowl. Pour in the palm oil and stir vigorously for 2 to 3 minutes until the oil is fully incorporated and the mixture turns a uniform deep orange. Mix in the salt, pepper, ground crayfish, and Scotch bonnet if using.
4. Pass the banana leaves briefly over an open flame or dip them in hot water to make them pliable. Cut into roughly 10 x 12 inch pieces and pat dry.
5. Scoop about 1/3 cup of the bean mixture onto the center of each banana leaf and shape into a small, flattened log or oval. Fold the leaf over the paste, tuck in the ends, and tie securely with kitchen twine to form neat little parcels.
6. Arrange the wrapped puddings upright or in a single layer in a steamer basket over boiling water. Cover and steam over medium heat for 70 to 75 minutes, checking the water level every 20 minutes and adding more boiling water as needed.
7. Carefully remove the puddings from the steamer and let them rest for 10 minutes before unwrapping. The interior should be firm, set, and slice cleanly with a knife.
8. Serve warm or at room temperature as a snack, appetizer, or side, traditionally accompanied by boiled plantains, steamed yams, or rice.

Cook’s Notes

• Red palm oil is essential for the authentic color and slightly nutty flavor; do not substitute with vegetable oil if you want true Cameroonian taste.
• If banana leaves are unavailable, use parchment paper or aluminum foil, lightly greased, though you will miss the subtle grassy aroma.
• Soaking the peas overnight and removing the skins is the most important step for a smooth, light-textured pudding rather than a gritty one.
• To check doneness, unwrap one pudding after 70 minutes and slice it; the center should be firm and not wet or sticky.
• Leftover puddings keep well refrigerated for up to 3 days and reheat beautifully when re-steamed for 10 minutes.

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