- Preparation time
- 150 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Breakfast
- Posted by
- Posted on
- May 1, 2023
- 1 Cup
- black-eyed peas, dry (or cowpeas)
- 1 Medium
- Onion
- 1 Inch
- Ginger
- 1 Large
- Scotch bonnet pepper (or habanero pepper), to taste
Usually served as a breakfast food or snack and made with black eyed peas, these fritters are crunchy, spicy, and perfect alone or with a dipping sauce or with custard, oatmeal or cassava flakes (garri).
- Prepare the beans by soaking and de-hulling them (optional). The de-hulling can be done days in advance. When ready to use, simply soak the beans for at least 2 hours or overnight.
- Place the soaked beans into a sturdy blender (or food processor) and begin to pulse until smooth. Add a tablespoon of water at a time to facilitate the blending process. The batter should be quite thick, otherwise the beans will disperse in the oil.
- Add the onion, ginger and scotch bonnet pepper to the blender and pulse until smooth.
- Transfer the mixture to a bowl. Add the sea salt flakes and mix them into the batter.
- Whip the batter for about 2 minutes to incorporate air into the mixture. For extra fluffy bean cakes, whip with a handheld whisk until the mixture doubles in volume.
- Heat the cooking oil in a small to medium sized saucepan. Test the readiness of the oil by adding a shaved piece of ginger. If it sizzles and rises to the top, the oil is hot enough.
- Using a tablespoon to scoop the batter, spoon it into the oil. You will see them puff up into round balls. Fry and allow to cook for 3 to 4 minutes. Turn them in the oil to ensure they are evenly browned.
- Once cooked, scoop them out of the oil and allow to drain on a paper towel.
- Serve as a snack with a pepper sauce or a rich tomato stew. You can also enjoy it the West African breakfast way, with porridge made from fermented millet or corn, or sourdough style oats with a dash of evaporated milk.
No comments yet, be the first to leave one!