Kosai or koose or kooshe is a black-eyed pea fritter popular in Hausa cuisine as well as Dagonba cuisine and other neighboring cuisines of West Africa. It is also known as akara in Nigeria. Kosai is somewhat similar to ta’miya and falafel.
Black-eyed peas are the main ingredient for koose. Kosai also typically contains onion and chili. Sometimes other vegetables are added.
Kosai is commonly served for breakfast with koko, a sort of millet porridge. It can be a snack or part of a meal. Sometimes, it is sandwiched between bread.
Kosai Recipe
Ingredients
- 1½ cup dried black-eyed pea, soaked 30-60 minutes, excess hulls removed
- 1/2 cup water
- 1 onion or shallot, chopped
- 1 scotch bonnet pepper
- ½ tsp salt
- vegetable oil
Directions
- combine black-eyed pea, water
- pulse in blender
- add onion, scotch bonnet pepper, salt
- pulse in blender until smooth
- whisk
- heat oil on medium heat
- scoop 1/4 cup pieces of batter into oil
- fry until golden brown, flipping periodically
- remove from oil and drain
- serve