Koose (Bean Fritters / Akara)

Ingredients

• 2 cups (475 ml) dried black-eyed peas, soaked overnight
• 1 large onion, roughly chopped
• 2 cloves garlic
• 1-inch piece fresh ginger, peeled
• 1-2 Scotch bonnet peppers (adjust to taste)
• ½ tsp (2 ml) salt
• ¼ tsp (1 ml) baking soda (optional, for extra fluffiness)
• Vegetable oil for deep frying

Instructions

1. Soak the black-eyed peas in plenty of water overnight or for at least 6 hours.
2. Drain the peas and rub vigorously between your palms in a bowl of fresh water to remove the skins. The skins will float to the top - pour them off. Repeat until most skins are removed.
3. Add the peeled peas, onion, garlic, ginger, and Scotch bonnet to a blender. Blend to a thick, smooth paste, adding only enough water to keep the blender moving (2-4 tablespoons).
4. Transfer the batter to a large bowl. Add salt and baking soda if using. Beat vigorously with a wooden spoon for 2-3 minutes to incorporate air - this makes the koose light and fluffy.
5. The batter should be thick enough to hold its shape on a spoon but smooth and airy.
6. Heat vegetable oil in a deep pot to 350°F (175°C). The oil should be at least 2 inches deep.
7. Using a tablespoon or your hands, scoop small amounts of batter and carefully drop into the hot oil. Don't overcrowd the pot.
8. Fry for 3-4 minutes, turning occasionally, until golden brown on all sides.
9. Remove with a slotted spoon and drain on paper towels.
10. Serve hot with hausa koko (millet porridge), bread, or pepper sauce.

Tips & variations

• Removing the skins is the most important step - it gives koose its smooth, light texture. If you skip this, the fritters will be dense and gritty. The batter should be beaten well to incorporate air. For extra crispy koose, double-fry: fry once until light golden, rest 5 minutes, then fry again until deep golden. Street vendors often add a tiny pinch of sugar to balance the flavors.