Accra

Ingredients for 4 servings:

• 125 g beans (black-eyed)
• 1 onion(s)
• 1 clove(s) garlic
• salt and pepper
• Paprika powder
• cumin
• Flour, for turning
• Vegetable oil, for frying

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 40 minutes

fried black-eyed bean balls (similar to falafel)

Soak the black-eyed peas in cold water overnight (at least 4 hours). Finely chop the onion and garlic and puree them with the beans. Season the mixture with salt, pepper, paprika, and cumin to taste. You can taste the mixture raw first to taste. Form the mixture into balls (approx. 3 cm in diameter) and coat them in flour. Work carefully; the mixture is quite soft, but holds together well when fried. Heat the oil and fry the balls. The frying time depends on the size of the balls, the heat, and the amount of oil. I personally prefer to use a little less oil and turn the balls once or twice instead of letting them swim in the oil. Then drain on kitchen paper. Delicious (at least to us) hot or cold. Serve with a generous portion of salad/cooked vegetables, yogurt sauce (e.g., tzatziki), bread/rice, or whatever you fancy. This recipe comes from my husband’s home country (Gambia) and is cooked, with some minor modifications, in many parts of West Africa. Of course, you can omit the spices mentioned or replace them with various others (curry, harissa, coriander, etc.).