Kluiklui are golden, deep-fried fritters made from ground black-eyed peas. Popular as a street snack across Benin and neighbouring countries, they are crispy on the outside and fluffy within, eaten plain or dipped in a spicy pepper sauce.
Serves 4
Blend soaked, peeled peas with onion, cayenne, and salt until smooth and fluffy, adding minimal water.
Beat the batter vigorously with a spoon for 2 minutes to incorporate air — this gives the fritters their lightness.
Heat oil to 170 °C. Drop tablespoon-sized portions into the oil and fry 3–4 minutes per side until deep golden.
Drain on paper towels. Serve hot with pepper sauce or as a side to rice dishes.
Peel the peas thoroughly for the smoothest batter.
Keep oil temperature steady to avoid greasy fritters.
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 a zingy twist.
Shape into rings or balls for variety.
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. Store leftovers at room temperature for up to 1 day; reheat in a dry pan.
Kluiklui share roots with the broader West African tradition of bean fritters such as akara (Nigeria) and accra (Togo/Ghana).
Yes — removing the skins gives a lighter, smoother fritter.
Baking works at 200 °C for 20 minutes but the texture will be less crispy.
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.
Per serving (120g / 4.2 oz) · 4 servings total
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