Table for TwoKoose (Bean Fritters)
Crispy, fluffy black-eyed-pea fritters with onion and chili — Ghanaian street food, often eaten with porridge.
Photo: Samuel Agyeman-Duah / Unsplash
⏱ 45 min📶 Medium👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Black-eyed peas, 200 g (soaked overnight)
- Onion, ½
- Scotch bonnet or chili, 1
- Salt, 1 tsp
- Water, 3–4 tbsp
- Oil, for deep frying
Steps
- Rub the soaked peas between your hands to loosen the skins and rinse them away.
- Blend the peas with the onion, chili and just enough water to make a thick, smooth paste.
- Whisk the paste hard for 3–4 minutes to make it light and airy, then add the salt.
- Drop spoonfuls into oil at 175°C and fry until puffed and golden, turning once.
- Drain on paper and eat hot.
Cook it together: Peeling the beans is a two-person job — chat while you rub off the skins, then one whisks and the other fries.
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