- serves 3-4 people
- preparation 20 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 225 g dried cowpeas (black-eyed peas)
- 2 cm piece ginger, finely chopped and crushed
- ½ cup roughly chopped red onion
- 1 tsp salt
- 2 cups cooking oil
Soaking time: 1 hour
Instructions
- Place cowpeas in a bowl and cover with hot water. Stand for 1 hour.
- Rub cowpeas between your hands to loosen and remove the hulls. When all the hulls have come loose, drain the peas and recover with hot water.
- Using a mortar and pestle, grind the cowpeas, ginger, onion and salt to a thick grainy mixture (similar to the consistency of crunchy peanut butter). Once completely mixed, transfer to a bowl. Roll the mixture into small balls.
- Heat cooking oil in a saucepan over high heat. When hot, add the cowpea balls and fry for 3–4 minutes, or until golden brown. Serve with chapati.
The Good Cooks premieres on Thursday 8 November at 8.30pm. The series airs Thursdays at 8.30pm (with an encore on Sundays at 6.30pm) on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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