Burkina Faso Fermented Bean Fritters

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Bengue are Burkina Faso's beloved fermented bean fritters, sold by street vendors in Ouagadougou and Bobo-Dioulasso from dawn. Soaked black-eyed peas are naturally fermented, then blended with onion, hot pepper, and ginger before being dropped by hand into hot oil. The result is a crisp, golden exterior giving way to a tangy, cloud-soft center.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 4 gSaturated Fat
• 42 gCarbs
• 9 gFiber
• 4 gSugar
• 18 gProtein
• 620 mgSodium
• 580 mgPotassium
• 75 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the fermented beans

• 2 cups (400 g) dried black-eyed peas, sorted and rinsed
• Water for soaking and fermenting

For the batter

• 1 medium yellow onion, roughly chopped
• 1-2 Scotch bonnet peppers, stemmed and seeded to taste
• 1-inch piece fresh ginger, peeled
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1 large egg (optional)

For frying

• 2 cups (480 ml) peanut or palm oil, for deep-frying

Directions

1. Rinse the black-eyed peas, then soak them in plenty of cold water for 4-6 hours or overnight. Drain and rub the peas between your palms to loosen the skins; discard the floating skins and any discolored peas.
2. Transfer the peeled peas to a clean bowl, cover with fresh water by 2 inches, and leave to ferment at room temperature for 12-24 hours, until the liquid shows a few bubbles and the peas smell pleasantly tangy.
3. Drain the fermented peas thoroughly and add them to a blender or food processor with the onion, Scotch bonnet, ginger, salt, baking powder, and egg. Pulse to a thick, slightly coarse paste; add water only 1 tablespoon at a time if needed—the batter should mound on a spoon rather than run.
4. Let the batter rest for 15 minutes while you heat the oil in a heavy pot or deep fryer to 350°F (175°C), filling no more than one-third full.
5. Wet your hands and drop rounded tablespoon-sized portions of batter into the hot oil, flattening each gently with the back of a slotted spoon. Fry in small batches of 6-8 fritters without crowding.
6. Fry for 3-4 minutes per side, turning once, until deep golden brown and crisp on the outside with a soft, airy interior.
7. Lift the fritters out with a slotted spoon and drain on a paper towel-lined tray. Keep warm in a low oven while you cook the remaining batter.
8. Serve immediately with sliced onions, fresh tomato salad, or a drizzle of chili-vinegar sauce for the classic street-style experience.

Cook’s Notes

• Don't shorten the 12-24 hour fermentation; it is the heart of Bengue, giving the fritters their signature tang and lift.
• The batter should be airy and thick, never runny. If it loosens while resting, fold in a tablespoon of all-purpose or chickpea flour.
• Hold the oil at 350°F (175°C); cooler oil makes greasy fritters, hotter oil browns them before the inside cooks.
• For a fully traditional flavor, fry in unrefined palm oil, which lends a reddish-orange color and earthy aroma.
• Eat the fritters the day they are made—within a few hours is ideal—as they lose their crispness quickly.

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