Beignets de Haricots

About This Recipe

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.

Ingredients

Serves 4

• 2 cupsblack-eyed peas, soaked overnight and peeled
• 1 smallonion, roughly chopped
• 1 tspsalt
• ½ tspcayenne pepper
• oil for deep frying

Instructions

1. 1

   Blend batter

   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.

2. 2

   Heat oil

   Pour oil 4 cm deep into a heavy pot. Heat to 175 °C.

3. 3

   Fry

   Drop heaped tablespoons of batter into hot oil. Fry 3-4 minutes, turning once, until deep golden.

4. 4

   Drain and serve

   Drain on paper towels. Serve hot with a tomato-chilli dipping sauce.

Variations

• •

  Add grated ginger for warmth.

• •

  Fold in finely chopped spring onion before frying.

Storage

Best eaten fresh. Reheat in a 180 °C oven for 5 minutes to crisp up.

Frequently Asked Questions