← Nouns Cooking · West & East African

Ingredients

• 340 g dried black-eyed peas
• 1 small onion, roughly chopped
• 1 Scotch bonnet chilli, deseeded for less heat
• ½ red pepper (optional)
• 1 tsp Salt
• 2 tbsp Ground crayfish (optional)
• 750 ml oil for deep frying

Method

1. Soak the beans in cold water for 15 min, then rub handfuls between your palms to loosen the skins. Pour off the skins as they float, add more water and repeat until most beans are skinless.
2. Cover the peeled beans with fresh water and soak for 3 hours (or overnight in the fridge) until soft enough to blend.
3. Drain well. Blend with the onion, scotch bonnet and red pepper (if using), adding only 4–6 tbsp water, into a very thick, smooth paste. Too much water makes flat, oily fritters.
4. Tip into a bowl and whisk hard with a wooden spoon or electric whisk for 3–5 min until the paste lightens and turns fluffy. Stir in the salt (and crayfish, if using) just before frying.
5. Heat the oil in a deep pan to 170°C (340°F). Drop in heaped spoonfuls of the paste, a few at a time, and fry for 3–4 min, turning once, until deep golden and crisp.
6. Drain on kitchen paper and serve hot with pap (ogi), custard or soft bread.

Tips

• Ground crayfish adds a classic savoury depth but makes it non-vegan and is a shellfish allergen.
• Wear gloves when handling scotch bonnet, and take care with hot oil.

Sources

Written in our own words after cross-checking these recipes:

Chef Lola's Kitchen 196 flavors Sisi Jemimah