How to prepare Koose or Akara
Koose (Spicy Bean Cakes from Ghana) is a popular snacks mostly eaten in Ghana and West Africa.
In Nigeria, it is called Akara. Cubans call it Bollitos de Carita while the Brazilians refer to it as Acarajé.
Let’s get this done at the comfort of your home by following the directions below.
RECIPE INGREDIENTS
1 1/2 cups dried black-eyed pea
1 medium onion
1-inch piece ginger
1 Scotch Bonnet pepper, or habanero pepper
1/2 cup water
1 teaspoon sea salt
4 cups vegetable oil, for frying
DIRECTIONS ON HOW TO PREPARE AKARA OR KOOSE
Soak beans in water for 2 days or more in a large bowl. This helps to remove the outer cover.
Place the beans into blender and begin to pulse until smooth. Add 1/4 cup of water to blend
Add the onion, ginger, and Scotch Bonnet pepper to the blender. Pulse until smooth.
Pour batter into a bowl and add the sea salt flakes and mix them into the batter. Using an electric mixer or wooden spatula, stir the batter for 5 minutes.
Heat up the cooking oil in medium-sized saucepan under a medium heat.
Test the readiness of the oil by adding a shaved piece of ginger or onion. If it sizzles and rises to the top, the oil is hot enough.
Using a tablespoon, scoop the batter into the oil.
Fry for about 3 to 4 minutes. Turn them halfway through to ensure they are evenly browned.
Transfer them out of the oil using a slotted spoon and allow to drain on a paper towel.
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RECIPE VIDEO
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Ingredients
1 1/2 cups dried black-eyed pea
1 medium onion
1-inch piece ginger
1 Scotch Bonnet pepper, or habanero pepper
1/2 cup water
1 teaspoon sea salt
4 cups vegetable oil, for frying
Instructions
- Soak beans in water for 2 days or more in a large bowl. This helps to remove the outer cover.
- Place the beans into blender and begin to pulse until smooth. Add 1/4 cup of water to blend
- Add the onion, ginger, and Scotch Bonnet pepper to the blender. Pulse until smooth.
- Pour batter into a bowl and add the sea salt flakes and mix them into the batter. Using an electric mixer or wooden spatula, stir the batter for 5 minutes.
- Heat up the cooking oil in medium-sized saucepan under a medium heat.
- Test the readiness of the oil by adding a shaved piece of ginger or onion. If it sizzles and rises to the top, the oil is hot enough.
- Using a tablespoon, scoop the batter into the oil.
- Fry for about 3 to 4 minutes. Turn them halfway through to ensure they are evenly browned.
- Transfer them out of the oil using a slotted spoon and allow to drain on a paper towel.
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Ingredients
1 1/2 cups dried black-eyed pea
1 medium onion
1-inch piece ginger
1 Scotch Bonnet pepper, or habanero pepper
1/2 cup water
1 teaspoon sea salt
4 cups vegetable oil, for frying
Instructions
- Soak beans in water for 2 days or more in a large bowl. This helps to remove the outer cover.
- Place the beans into blender and begin to pulse until smooth. Add 1/4 cup of water to blend
- Add the onion, ginger, and Scotch Bonnet pepper to the blender. Pulse until smooth.
- Pour batter into a bowl and add the sea salt flakes and mix them into the batter. Using an electric mixer or wooden spatula, stir the batter for 5 minutes.
- Heat up the cooking oil in medium-sized saucepan under a medium heat.
- Test the readiness of the oil by adding a shaved piece of ginger or onion. If it sizzles and rises to the top, the oil is hot enough.
- Using a tablespoon, scoop the batter into the oil.
- Fry for about 3 to 4 minutes. Turn them halfway through to ensure they are evenly browned.
- Transfer them out of the oil using a slotted spoon and allow to drain on a paper towel.