Koose (Spicy Bean Cakes from Ghana)
Koose (Spicy Bean Cakes from Ghana)
Koose, also known as Akara, is a popular Ghanaian street food made from mashed black-eyed beans blended with spices. Deep-fried until golden and crispy, this delicious snack is commonly enjoyed for breakfast, lunch, or dinner, often paired with a spicy pepper sauce or millet porridge (Hausa Koko).
Equipment
- Large Bowl For soaking the beans and mixing the batter.
- Blender or food processor To blend the beans, onions, and peppers into a smooth paste.
- Colander or Strainer For draining the soaked beans and separating the bean skins.
- Spoon or Spatula For stirring and mixing the batter.
- Whisk To incorporate air into the bean paste for a fluffy texture.
- Deep Frying Pan or Pot For frying the Koose.
- Slotted spoon To remove the Koose from the oil and drain excess oil.
- Paper Towels For draining the fried Koose and absorbing excess oil.
- Plate or Tray To hold the finished Koose after frying.
Ingredients
- Black-eyed Beans
- Onion
- Habanero Pepper
- Salt
- Cooking Oil
Instructions
Soak and Peel Beans:
- Soak the black-eyed beans overnight to soften them. Drain the water and use your hands or a blender to peel off the skins. If using a blender, pulse gently with water until the skins separate. Drain the water and repeat until most of the skins are removed.
Blend Ingredients:
- Transfer the peeled beans to a blender. Add the chopped onions, habanero peppers, and a small amount of water. Blend until a smooth, thick paste is achieved. You may need to blend in batches if your blender is small.
Whisk the Bean Paste:
- Pour the bean mixture into a large bowl. Whisk or stir the paste vigorously in one direction for about 5-10 minutes to incorporate air, which makes the Koose light and fluffy when fried.
Season:
- Add salt to taste and mix well. You can also add finely chopped onions or additional peppers at this stage for extra flavor.
Fry the Koose:
- Heat the cooking oil in a deep frying pan over medium heat. Once the oil is hot, scoop spoonfuls of the bean mixture into the oil. Fry the Koose in batches, turning them occasionally until they are golden brown and crispy on all sides, about 2 minutes per side.
Drain and Serve:
- Remove the Koose from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat the frying process until all the batter is used.
Enjoy:
- Serve the Koose warm as a snack, or pair it with Hausa Koko (spiced millet porridge) for a traditional Ghanaian breakfast. You can also enjoy it with a side of pepper sauce.
Video
Notes
Recipe Tips
- Peeling Beans: Removing the skins is essential for a smooth texture. Take your time to ensure most of the skins are removed.
- Consistency: The bean paste should be thick enough to hold its shape when scooped but smooth enough to blend easily.
- Flavor Variations: Add extra onions, peppers, or spices like ginger or garlic to customize the flavor.
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