Saturday, 27 June 2015

Koose/Akara




INGREDIENTS:
  • 1 cup black eye beans
  • ½ medium size onion
  • Tiny piece of scotch bonnet pepper ( to your taste really)
  • 1 egg yolk
  • Pinch of black pepper and paprika
  • 1/3 cup of water
  • Salt to taste
  • ½ litre of Oil for deep frying
METHOD:
  1. Soak beans in water for some couple of hours, it can be overnight. 


  2. Drain the water from the beans. If you prefer a whitish Koose, remove the skin and blackeye by rubbing the beans between your palms. This will remove the skin. This is optional. Most of the nutrients in the beans are in the blackeye, so I prefer to keep the skin and blackeye on the beans.
  3. Using a food processer, blend the beans together with the onion and pepper until nice and smooth.

  1. Add the egg yolk and salt to taste. No need to add the water at the beginning. When the mixture is too thick, add the water in bits to loosen it up.  
  2. Pour the mixture in a bowl and use a spoon to beat it up to incorporate air into it.
  3. Put the oil in a deep pan for deep frying. Heat the oil till very hot. 
  4. Using a spoon, drop spoonfuls of the Koose mixture in the oil. As it cooks, it will rise up to the surface of the oil. Turn it over to brown on the other side. When the oil gets too hot, lower the heat to enable the Koose to cook evenly without burning. 


  5. Serve warm with millet porridge or any beverage of your choice. It can be eaten as breakfast or as a snack.

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