Nigerien Beignets de Haricots (Beignets de Haricots (Kosé))
The Quirky Foodster Team
Ingredients
- Dried black-eyed peas, soaked overnight and peeled — 300 g (10.5 oz)
- Onion, roughly chopped — 1
- Chilli, chopped — 1
- Salt — to taste
- Oil for deep frying
Method
- Drain the soaked, peeled black-eyed peas and blend with the onion, chilli and a small splash of water until you have a thick, smooth paste.
- Transfer to a bowl and whisk vigorously by hand for several minutes until the mixture becomes light and airy.
- Season with salt.
- Heat oil to 175°C (350°F) in a deep pan.
- Drop spoonfuls of the batter into the hot oil and fry until golden brown and puffed, about 3–4 minutes, turning once.
- Drain on paper towels before serving.
Introduction: Light, crisp bean fritters made from ground black-eyed peas, whipped until airy before frying — a much-loved savoury bite.
Cultural Background: Made from black-eyed peas that are soaked, peeled and ground into a smooth paste, these fritters are found at markets and gatherings throughout Niger, often served with a spicy pepper sauce on the side.
Tips: Whisking well is essential — it incorporates air that makes the fritters light rather than dense. Peel the beans thoroughly, as leftover skins can make the batter grainy.
Variations: Add a pinch of ground ginger to the batter for extra warmth. Serve with a chilli-tomato dipping sauce on the side.
Storage: Store cooled fritters in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in an oven at 180°C (350°F) for 6–8 minutes, or an air fryer for 4 minutes, to restore crispness.
FAQs:
Q: Can I use canned black-eyed peas?
A: Fresh dried beans, soaked and ground, give the best light texture; canned beans tend to be too wet.
Q: Why whisk the batter so much?
A: It aerates the mixture, which is what gives the fritters their characteristic light, fluffy interior.
- Dried black-eyed peas, soaked overnight and peeled — 300 g (10.5 oz)
- Onion, roughly chopped — 1
- Chilli, chopped — 1
- Salt — to taste
- Oil for deep frying
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