Benin Pepper Bean Cake

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A beloved Beninese street snack, this pan-fried bean cake is built on soaked black-eyed peas blended with fiery Scotch bonnet (piment), ginger, and dried crayfish for deep umami. Shaped into one thick round rather than small fritters, it develops a deeply crisp, golden crust while staying tender inside. Serve it hot for breakfast, as a side, or with drinks.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 42 gCarbs
• 11 gFiber
• 4 gSugar
• 18 gProtein
• 590 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the bean batter

• 2 cups (1 lb / 450 g) dried black-eyed peas, soaked overnight and drained
• 1 medium yellow onion, roughly chopped
• 2 Scotch bonnet peppers (piment), stems removed
• 3 garlic cloves
• 1-inch piece fresh ginger, peeled
• 2 tablespoons dried ground crayfish
• 1 1/2 teaspoons fine sea salt
• 3 scallions, thinly sliced

For cooking and serving

• 1/3 cup palm oil (or vegetable oil), plus more as needed
• 1 small tomato, sliced, for serving
• Lemon wedges, for serving

Directions

1. Drain the soaked black-eyed peas thoroughly and pat dry with a clean kitchen towel; excess moisture will prevent crisping.
2. In a food processor, combine the peas, onion, Scotch bonnets, garlic, and ginger; pulse to a coarse, thick paste with some texture remaining, scraping the bowl as needed.
3. Transfer the mixture to a bowl and stir in the dried crayfish, salt, and sliced scallions until evenly combined.
4. Heat the palm oil in a 9-inch nonstick or well-seasoned cast-iron skillet over medium heat until shimmering, about 2 minutes.
5. Spoon the bean mixture into the skillet and use the back of a spatula to press it firmly into an even, compact round about 1 inch thick.
6. Cook undisturbed for 10 to 12 minutes, or until the underside is deeply golden brown and crisp.
7. Carefully flip the cake in one piece using a large plate to invert if necessary, then cook the second side for 8 to 10 minutes more.
8. Slide the cake onto a cutting board, let it rest for 2 minutes, then slice into 4 wedges.
9. Serve hot with sliced tomato, lemon wedges, and a light drizzle of extra palm oil if desired.

Cook’s Notes

• Do not over-process the beans; a slightly coarse texture gives the cake a rustic bite rather than a mushy paste.
• Always wear gloves when handling Scotch bonnets and avoid touching your eyes during preparation.
• Press the cake down firmly with the spatula before frying to expel excess moisture and encourage browning.
• Substitute dried yellow split peas if black-eyed peas are unavailable, though the flavor will be slightly milder.
• Leftover cake reheats beautifully in a dry skillet over medium heat for 2 to 3 minutes per side.

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