Kossey , or as they are called in Cameroon, beignets de koki , and in Senegal, beignets de niébé, are delicious fried balls made from niébé , also known as cowpeas or black-eyed peas, which are popular in many African countries. These little delicacies are often seasoned with spices and herbs and are a delicious and crispy treat that simply must be enjoyed. Whether as a snack or as a side dish, kossey are a true delight for the senses.
These beignets were a part of my childhood. Especially during the month of Ramadan, the Muslim fasting period, there were many different kinds of beignets served in the evenings at Iftar, including Kossey served with corn bouilli .
The great thing about these beignets is that they are easy to make and very filling, making them perfect for breakfast and keeping you satisfied all day long. They also taste delicious even when cold and are great for taking with you or as a snack on the go.
Kossey can be eaten Chez Fadi's Hot & Spicy Red
The whole thing as a video
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Kosay – Beignets de Koki/Niébé | Black-eyed pea fritters
Ingredients
- approx. 200 g of ready-to-cook (cleaned) black-eyed peas
- 1/2 Onion
- 2 garlic cloves
- Seasoned salt
- approx. 30 ml water
- approx. 1/2 liter of frying oil
- (optional) a small piece of chili
Instructions
- Place the prepared beans (soaked and thoroughly cleaned, removing all black eyes) in a blender along with the onion and garlic, then blend with a hand whisk or electric mixer until fluffy. Add salt, chili (optional), and a little water, and blend into a homogeneous paste. Then whisk with a hand whisk or electric mixer until fluffy.
- Then, heat the frying oil in a small saucepan and, using a tablespoon, take a small amount of batter and carefully lower it into the hot oil. Fry the beignets in the hot oil until golden brown on all sides, then drain them on paper towels.
- the finished Kossey on its own or with a spicy sauce or bouilli , and enjoy it hot or cold!
