Gonré

What it really is

A traditional Burkinabè steamed preparation made from cowpeas, with regional names and variations.

Soaked cowpeas are ground into a paste, seasoned and cooked, traditionally by steaming. The preparation and local name vary across regions.

Gonré is a Burkinabè steamed preparation made from cowpeas. It is a named preparation in Burkinabè cooking. In the profile represented here, soaked black-eyed peas are ground into a paste, seasoned and steamed until set. The legume base gives it a dense, tender texture and savoury flavour. Regional names and formulas vary, so no one shape or seasoning is universal.

How it's served

• Serve freshly prepared at a temperature appropriate to the dish.
• Regional recipes and household ingredient choices vary.

Serve warm in portions, either alone or with a separately prepared sauce. Steaming cooks the paste without a fried crust, and the inside should hold together while remaining soft. If oil or sauce is added at service, it is a separate accompaniment and should be listed distinctly. The plain preparation is based on cowpea and salt; optional additions vary by cook.

How to write it on the menu

• Confirm the kitchen’s ingredients and preparation for each batch before making allergen or dietary claims.

Identify cowpea as the base and state that the preparation is steamed. List sauce and added oil separately, and check them for allergens. Do not describe the plain legume preparation as a wheat dumpling or assume that an accompaniment is included.