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Kosai (black-eyed pea fritters): recipe illustration
Appetizers & nibbles

Kosai (black-eyed pea fritters)

Kosai are small golden, crispy-outside, fluffy-inside fritters made from black-eyed pea paste whipped with onion and chilli. Very popular on the streets of Niger, they are eaten hot for breakfast or as a snack.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. The night before, soak the black-eyed peas in cold water for 12 hours, then rinse them and rub them between your hands to remove the skins.
  2. Blend the drained peas with a little water until you get a smooth, thick paste, then whisk it vigorously for about ten minutes to make it airy.
  3. Finely chop the onion and chilli, then mix them into the paste with the salt, pepper and cumin.
  4. Heat the oil in a deep pan to about 170 °C; a drop of batter should sizzle without browning immediately.
  5. Scoop small balls of batter with a spoon and slide them into the oil. Turn them so they brown evenly, about 4 to 5 minutes.
  6. Drain the kosai on paper towel and serve them hot.

Variations and tips

Shrimp version. Add ground dried shrimp to the batter for a more seafoody flavour.

Using what you can find here. Replace the black-eyed peas with dried white beans or chickpeas, cooking them first.

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Original Ecomely recipe.