Steamed cakes made from ground cowpea (black-eyed pea) flour mixed with palm oil and spices. Dense, savory, and protein-rich, toubani is a popular northern Beninese snack.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: plate, sliced into rounds
Accompaniments: pepper sauce, gari
Instructions
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1
Mix cowpea flour with palm oil, grated onion, ginger, and salt.
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2
Add water gradually to form a thick, smooth batter.
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3
Wrap portions of batter in banana leaves.
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4
Steam in a large pot for 45 minutes until firm.
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5
Unwrap and serve warm, sliced into rounds.
Did You Know?
Toubani vendors slice the cakes into rounds and serve them with a spicy pepper sauce, making it a complete protein-rich meal for just a few francs.
Chef's Notes
Equipment Tips
- steamer
- mixing bowl
- banana leaves
Accompaniments
pepper sauce, gari
The Story Behind Toubani
Toubani originates from the Dendi and Bariba communities of northern Benin, where cowpeas are a major crop. The technique of steaming ground bean flour in leaf wraps is an ancient cooking method that preserves nutrients while creating a convenient, portable food. It remains a staple snack food in Parakou, Djougou, and Natitingou.
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