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The Spruce / Diana Chistruga
Nutritional Guidelines (per serving) | |
---|---|
543 | Calories |
59g | Fat |
4g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 15 | |
Amount per serving | |
Calories | 543 |
% Daily Value* | |
Total Fat 59g | 76% |
Saturated Fat 4g | 19% |
Cholesterol 0mg | 0% |
Sodium 157mg | 7% |
Total Carbohydrate 4g | 2% |
Dietary Fiber 1g | 4% |
Protein 1g | |
Calcium 8mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Koose is a popular street food in Ghana, and a similar variation is more popularly known as akara in much of West Africa. In fact, the origins of koose or akara are linked to the Hausa people, who are scattered across West Africa, but are mainly concentrated in Nigeria. Koose (kosai, akara, akla) is made from ground cowpeas or black-eyed peas.
For this recipe, you will need a pestle and mortar or a food processor, a blender, and a medium saucepan for deep-frying.
Ingredients
- 1 1/2 cups black-eyed peas (dried or cowpeas)
- 1 medium onion
- 1 inch piece ginger
- 1/2 to 1 scotch bonnet pepper (or habanero pepper)
- 1/2 cup water (to blend)
- 1 level teaspoon salt (flaked sea salt)
- 4 cups vegetable oil (for frying)
Steps to Make It
-
Gather the ingredients.
The Spruce / Diana Chistruga -
Prepare the beans by soaking and de-hulling two days in advance.
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Place the beans into a sturdy blender and begin to pulse until smooth. Add 1/4 cup of water at a time to facilitate the blending process.
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Add the onion, ginger, and scotch bonnet pepper to the blender.
The Spruce / Diana Chistruga -
Pulse until smooth.
The Spruce / Diana Chistruga -
Add the sea salt flakes and mix them into the batter.
The Spruce / Diana Chistruga -
Heat up the cooking oil in a small to medium-sized saucepan.
The Spruce / Diana Chistruga -
Test the readiness of the oil by adding a shaved piece of ginger. If it sizzles and rises to the top, the oil is hot enough.
The Spruce / Diana Chistruga -
Using a tablespoon to scoop the batter, spoon about five tablespoons of batter into the oil. You will see them puff up into round balls.
The Spruce / Diana Chistruga -
Allow to fry for three to four minutes. Turn them halfway through to ensure they are evenly browned.
The Spruce / Diana Chistruga -
Once cooked, scoop them out of the oil using a slotted spoon or spider, and allow to drain on a paper towel.
The Spruce / Diana Chistruga -
Serve as a snack with hot pepper sauce or tomato gravy. You can also enjoy them the traditional Hausa breakfast way, with porridge known as hausa koko.
The Spruce / Diana Chistruga -
Enjoy!
Tip
- To ease yourself into making koose with whole beans, start the process up to 2 days in advance of cooking by soaking and de-hulling the beans. You can then store them in the fridge or freezer until ready for use.