Koose black-eyed bean fritters with scotch bonnet salsa

Table of contents

Koose Black-Eyed Bean Fritters with Scotch Bonnet Salsa

Koose, also known as akara, is a popular West African street food made from black-eyed beans. These fritters are crispy on the outside and soft on the inside, offering a delightful contrast of textures. Paired with a fiery Scotch bonnet salsa, this dish is a flavor-packed treat that brings a taste of Africa to your table.

Serving Size and Yield

Makes approximately 12 fritters, serving 4 people as an appetizer.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Ingredients

1 cup dried black-eyed beans
1 small onion, chopped
1 teaspoon ground cayenne pepper
Salt to taste
Oil for frying
2 ripe tomatoes, diced
1 Scotch bonnet pepper, finely chopped
1 tablespoon lime juice
2 tablespoons fresh cilantro, chopped

Instructions

Soak the black-eyed beans in water for at least 4 hours or overnight. Drain and rinse well.
Blend the soaked beans with the chopped onion, cayenne pepper, and salt. Add a little water if necessary to form a smooth, thick batter.
Heat oil in a deep pan over medium heat. The oil should be about 2 inches deep.
Scoop spoonfuls of the batter into the hot oil, frying in batches. Cook until golden brown and crispy, about 3-4 minutes per side.
Remove the fritters with a slotted spoon and drain on paper towels.
Mix the diced tomatoes, Scotch bonnet pepper, lime juice, and cilantro in a bowl to make the salsa.
Serve the koose warm with the Scotch bonnet salsa on the side.

Additional Notes

For a milder salsa, remove the seeds from the Scotch bonnet pepper. You can also substitute the Scotch bonnet with a milder chili if preferred. These fritters are best enjoyed fresh but can be reheated in an oven to retain their crispiness.