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Beignets de Haricots
Crispy black-eyed pea fritters seasoned with onion and chilli.
Prep
20 min
Cook
20 min
Servings
4
Difficulty
Easy
4.7
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Crispy black-eyed pea fritters seasoned with onion and chilli.
Sold by street vendors at every market in Ouagadougou, these golden fritters are made from a blended batter of soaked black-eyed peas. The batter is light yet satisfying — a high-protein snack that is entirely plant-based. Known as akara in Nigeria and aboboi in Côte d'Ivoire, they are universal across West Africa.
Serves 4
Drain peas and blend with onion, salt, and cayenne, adding just enough water to form a thick, airy batter (about ¼ cup). Whip 2 minutes by hand to incorporate air.
Pour oil 4 cm deep into a heavy pot. Heat to 175 °C.
Drop heaped tablespoons of batter into hot oil. Fry 3-4 minutes, turning once, until deep golden.
Drain on paper towels. Serve hot with a tomato-chilli dipping sauce.
Removing the skins is important — they make the fritters dense.
Whipping the batter adds lightness.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add grated ginger for warmth.
Fold in finely chopped spring onion before frying.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh. Reheat in a 180 °C oven for 5 minutes to crisp up.
Bean fritters are eaten across sub-Saharan Africa and the African diaspora. In Burkina Faso they are a breakfast and afternoon-snack staple.
Yes, bake at 200 °C for 15-18 minutes, brushing with oil. They will be less crispy but still delicious.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (180g / 6.3 oz) · 4 servings total
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