Recipe by PinkCherryBlossom
Often seen in Nigerian roadside stalls. For time I often used canned beans just be sure to drain them well. When you buy these from vendors you often have a choice of sauces some homemade, some shop bought all are spicy to complement the mild taste of the balls. You can add spice if you wish to the mix but I prefer plain balls so that I can use an assortment of sauces without taste clashes.
Directions See How It's Made
- Soak the blackeyed beans overnight (if using dried).
- Next day, if any water is left in the soaked beans, drain it.
- Now, in a blender, grind the beans with salt to taste and black pepper until beans become like a paste.
- Grind until there it is a thick paste but still bit coarse.
- Add little water if needed to make paste.
- Now heat oil in frying pan.
- When oil is hot, scoop one spoonful of paste into oil, repeat until there is no space for more scoops.
- Turn occasionally and remove from oil when brownish in color.
- Ready to serve with chutney or tomato ketchup.