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Beignets de Niebé (Cowpea Fritters)
Beignets de Niebé (Cowpea Fritters) is a traditional Malian recipe for a classic snack or accompaniment of black-eyed pea paste mixed with tomato puree, chillies, onion and dried okra powder that's deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Malian version of: Cowpea Fritters (Beignets de Niebé).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+3 hours soaking)
Serves:
20M::20M::40M6–8
Rating: 
Tags : Chilli RecipesVegetarian RecipesVegetable RecipesBean RecipesMali Recipes
Niebé is the Malian name for the African cowpea (black-eyed peas,
Vigna unguiculata subsp
unguiculata) that are used ubiquitously in African cookery, particularly in West Africa. This dish, unusually is made with fresh cowpeas that are peeled and then slightly dried in the sun.
Ingredients:
1kg fresh cowpeas (black-eyed peas)
250g tomato purée
2 garlic cloves, minced
1/2 tbsp hot chilli powder
1 large onion, minced
60ml water
1 tsp dried okra, powdered
3 tomatoes
Method:
Peel the cowpeas then spread out in the sun to dry for 1 hour.
After this, place in a bowl, cover with water and set aside to soak for 3 hours. After this time rub the beans between your palms until the black skins come off. Rinse the beans several times to remove the skins.
Drain the beans then pound to a smooth paste in a mortar before working in the salt, tomato purée, garlic, hot chilli powder and onion. Add 20ml water then pound once more with the pestle before transferring the batter into a bowl. Gradually work in the remaining water then stir in the okra powder.
In the meantime, heat oil in a deep fryer to 180°C. Stir the batter until blended then use a spoon to shape the dough into rough balls and drop from the spoon into the oil. Fry for about 4 minutes or until well browned on the outside and cooked through.
Drain on kitchen paper and serve hot.
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