Koosé

Submitted by AmandaInOz

"Nigerian Bean Cakes. This is a recipe from my husband's step mum who lived in Nigeria for 15 years. Cooking time does not include soaking. The koose will expand a little during frying. Start with small scoops and adjust if necessary. The batter will be thin."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 8

ingredients

• 226.79 g black-eyed peas (beans)
• 2 chili peppers, chopped
• 1 medium onion, chopped
• 4.92 ml salt
• 2 eggs
• 113.39 g water
• oil (for deep frying)

directions

1. Soak beans for 24 hours in cold water.
2. Rinse the beans or skin them by rubbing between your hands while rinsing under running water.
3. Blend all ingredients in a food processor.
4. Pour mixture into a bowl and hand whisk for 2-3 minutes to aerate.
5. Heat oil in a pan and carefully drop small balls of the mixture into the oil from a spoon.
6. Fry until golden brown.
7. Drain on paper towel.
8. Serve hot or cold with chili sauce.

Reviews

[French Tart]

Absolutley 100% authentic - I lived in Africa when I was little, and I remember a friend of my mum making something like these - I LOVED them then, as I do now! As my mum is a vegetarian, I made these one night for her, whilst the rest of us chomped away on steak and chicken!! However, she had to fight us meat eaters off them - a great recipe and VERY tasty - we loved the heat, but added some salt and pepper, and then the seasoning was just right! No photos - as I see you have one of Engrossed's famous photos.......I did not like to take over!! Made for ZWT4 - a keeper for us! Merci! FT:-)

 

[Engrossed]

Different! I made this recipe for the Photo recipe tag game. I was intrigued by using soaked but uncooked black-eyed peas. Unfortunately it wasn't thick enough to drop in the oil without breaking apart so I had to add quite a bit of garbanzo bean flour. They turned out a plain in flavor with an interesting texture from the uncooked black-eyed peas. They were better with Thai chili sauce. Thanks for the adventure! *I ran into several recipes just like this in some African cookbooks and they basically say to do the same thing, although some say to let it sit a couple of hours after pureeing. They also use the same ingredients and uncooked soaked beans. I'm thinking using an electric mixer might fluff it up more? I used a hand whisk and must not have the whisking talent. I would like to see someone make them right.