Name: Togolese Black-Eyed Pea Fritters
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: About 20 fritters (4 servings)
Cuisine: Togolese
Ingredients: 2 cups dried black-eyed peas (niu00e9bu00e9), soaked overnight and drained; 1 medium yellow onion, roughly chopped; 3 cloves garlic, smashed; 1 inch fresh ginger, peeled and chopped; 1 small red chili (or 1/2 tsp cayenne pepper); 2 tbsp fresh parsley, chopped; 1 large egg; 1 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 1/2 tsp ground coriander; 1/2 tsp baking powder; Vegetable oil, for deep frying (about 3 cups); Spicy Togolese pepper sauce (pilipili), for dipping; Lime wedges

Crispy on the outside, tender and savory within, these Togolese bean fritters are a beloved West African street snack. Made from seasoned black-eyed peas (niébé) blended with onion, garlic, ginger, and chili, they deliver a satisfying crunch with a warm, herby bite. Serve them hot with a sharp, fiery pepper sauce for an authentic taste of Lomé.

Prep Time25 mins

Cook Time20 mins

Total Time45 mins

Servings4

YieldAbout 20 fritters (4 servings)

Nutrition Facts

Per serving (estimated)

510 kcalCalories
26 gFat
4 gSaturated Fat
52 gCarbs
12 gFiber
5 gSugar
22 gProtein
620 mgSodium
820 mgPotassium
110 mgCalcium
5 mgIron
14 mgVitamin C
30 mcgVitamin A

Ingredients

For the fritters

2 cups dried black-eyed peas (niébé), soaked overnight and drained
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed
1 inch fresh ginger, peeled and chopped
1 small red chili (or 1/2 tsp cayenne pepper)
2 tbsp fresh parsley, chopped
1 large egg
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1/2 tsp ground coriander
1/2 tsp baking powder
Vegetable oil, for deep frying (about 3 cups)

For serving (optional)

Spicy Togolese pepper sauce (pilipili), for dipping
Lime wedges

Directions

Drain the soaked black-eyed peas well and pat dry with a clean towel; place them in a food processor.
Add the onion, garlic, ginger, chili, parsley, egg, salt, black pepper, coriander, and baking powder. Pulse in short bursts until you have a coarse, slightly textured paste — not a smooth purée.
Transfer the batter to a bowl, cover, and let rest for 15 minutes so the leaveners activate and flavors meld.
Pour oil into a heavy pot to a depth of about 2 inches and heat to 350°F (175°C); a small drop of batter should sizzle and rise immediately.
Using two teaspoons, drop tablespoon-sized portions of batter into the hot oil, working in small batches of 6–8 fritters to avoid crowding.
Fry 4–5 minutes, turning once with a slotted spoon, until deeply golden brown and crisp on all sides.
Lift the fritters out with a slotted spoon and drain on a plate lined with paper towels; keep warm in a low oven while frying the rest.
Serve the fritters hot, piled on a platter with lime wedges and a bowl of spicy pepper sauce for dipping.

Cook’s Notes

Soak the peas in plenty of water for at least 6 hours (overnight is best) — under-soaked peas will be tough and gritty in the finished fritter.
Fry a small test fritter first; if it cracks or falls apart, beat another egg into the batter or sprinkle in 1 tablespoon of flour to bind.
Keep the oil temperature between 340–350°F — too cool and the fritters absorb oil and go greasy, too hot and they brown before cooking through.
Red kidney beans or navy beans work as substitutes if black-eyed peas are unavailable, though the flavor will be slightly milder.
For an extra-crisp crust, rest the batter in the fridge for 30 minutes before frying to firm up the mixture.