Boussan Touba - Savory Beancakes (Burkina Faso) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe was featured on week 42 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Burkina Faso is my 42nd stop. Ingredients:
14 ounces dried black-eyed peas |
half a small onion, chopped |
2 small carrots, chopped |
1 egg, beaten |
salt and black pepper |
flour, for coating |
peanut oil (for frying) |
Directions:
1. Soak the black-eyed peas overnight. Drain, and place in a large pot with enough water to cover. Bring to a boil, reduce heat and simmer for 40 minutes or until tender. Drain.
2. Put the beans in a blender with the onion, carrots and egg (add a little water if you need to, but not too much). Season with salt and pepper and blend into a smooth paste.
3. Heat the oil until bubbles rise around the non-stirring end of a wooden spoon. Meanwhile, shape the paste into flat patties, then dip in flour. Fry in the hot oil until browned, turning once.
4. Hint: don't fiddle with them. It should take about five minutes per side to cook, but if you lift them too often they'll start to disintegrate.
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