Ghanaian Koose (Bean Cakes) - Dairy & Egg Free

Ingredients

• 2 cups Dried black-eyed peas
• 1 medium Onion
• 1/2 medium Red bell pepper
• 1/2 small Scotch bonnet pepper (optional)
• 1 tablespoon Ginger (fresh)
• 1 teaspoon Salt
• 2 cups Vegetable oil (for frying)

Instructions

1. 1Place the 2 cups of dried black-eyed peas in a large bowl and cover with plenty of water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked peas. Place them in a bowl and add fresh water. Rub the peas between your hands in the water to loosen their skins, then drain the water and skins. Repeat this process until most of the skins are removed. Drain the peas well.
3. 3In a blender or food processor, combine the peeled peas, the 1 medium onion (cut into large chunks), the 1/2 medium red bell pepper (cut into large chunks), the 1/2 small Scotch bonnet pepper (if using, stem removed), the 1 tablespoon of fresh ginger (peeled and roughly chopped), and the 1 teaspoon of salt. Blend until you have a smooth batter. You may need to scrape down the sides of the blender a few times.
4. 4Pour the 2 cups of vegetable oil into a deep fryer or a large, heavy-bottomed saucepan. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5Carefully drop rounded spoonfuls of the batter into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Fry for 3-5 minutes, turning the fritters occasionally, until they are golden brown on all sides and appear puffed up.
6. 6Using a slotted spoon, carefully remove the cooked koose from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the Ghanaian koose hot. They are traditionally served with porridge or spicy sauces.

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