1h$10.82

Ghanaian Koose with Tomato Relish

Accessible Ghanaian black-eyed-pea fritters flavored with onion, jalapeño, and ginger, shallow-fried until crisp and served with a bright fresh tomato-lime relish.

Adventurous
appetizer
bean fritters
black-eyed pea fritters
breakfast
Ghanaian
koose
plant-based
tomato relish
Vegan
Vegetarian

Bundle it with similar meals

25 min prep35 min cook4 servingshardSep 3, 2026

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Canned black-eyed peas-3 cups
Roma tomatoes-2 cups
Jalapeño peppers-2 medium peppers
Yellow onion-1 1/2 cups
Canola oil-1 1/2 cups
Fresh cilantro-1/4 cup
All-purpose flour-1/4 cup
Fresh lime juice-3 tablespoons
Cold water-2 tablespoons
Fresh ginger-1 tablespoon
Fine salt-1 1/4 teaspoons
Baking powder-1 teaspoon

Prepare the ingredients and dry the peas

Cutting Board

Chef’s knife

kitchen towels

Complete the chopping, seeding, dicing, and grating indicated in the ingredient list. Spread the rinsed peas between clean kitchen towels and dry them thoroughly, pressing gently until no surface moisture remains.

Dry the peas and utensils thoroughly because residual water can cause hot oil to splatter.

3 cups black-eyed peas

1 1/2 cups onion

2 Count jalapeño pepper

2 cups tomato

1/4 cup cilantro

1 tablespoon ginger

Combine and rest the tomato relish

Measuring cups and spoons

Mixing bowls

In a medium bowl, combine the tomato relish: Roma tomatoes, 1/2 cup onion, 1 chopped jalapeño, lime juice, cilantro, and 1/4 teaspoon salt. Mix gently and let the relish rest for at least 15 minutes while preparing the koose.

1/2 cup onion

1 Count jalapeño pepper

2 cups tomato

3 tablespoons lime juice

1/4 cup cilantro

1/4 teaspoon salt

Process the bean mixture into a paste

Spatula

Food processor

Place the dried peas, remaining 1 cup onion, remaining jalapeño, ginger, and cold water in the food processor. Process for 45 to 60 seconds, stopping once to scrape the bowl, until the mixture forms a thick, cohesive paste with a little fine texture.

3 cups black-eyed peas

1 cup onion

1 Count jalapeño pepper

1 tablespoon ginger

2 tablespoons Water

Mix, aerate, and rest the batter

Spatula

Mixing bowls

Transfer the bean mixture to a clean bowl. Fold in the flour, baking powder, and remaining 1 teaspoon salt, then beat vigorously for 1 minute with the spatula to aerate the batter. Let it rest for 10 minutes; it should hold a soft mound when scooped.

1/4 cup flour

1 teaspoon baking powder

1 teaspoon salt

Heat the oil to 350°F

Skillet

Cooking thermometer

While the batter rests, pour the canola oil into the heavy skillet; it should be approximately 1/4 inch deep. Heat over medium until the oil reaches 350°F.

Keep the skillet handle turned inward and never leave heating oil unattended.

1 1/2 cups canola oil

Portion and fry the koose

Spatula

Skillet

Cooking thermometer

Working in four batches, carefully add four 3-tablespoon portions of batter to the oil, spacing them apart and gently flattening each to about 1/2 inch thick. Maintain the oil at 340°F to 350°F and fry for 2 1/2 to 3 minutes per side, until deep golden, crisp, and set in the center. Return the oil to temperature before adding each new batch.

Lower each portion into the oil close to the surface and away from your body.

Fry only four fritters at a time to prevent crowding and sudden drops in oil temperature.

Drain the koose and serve with relish

Baking Sheet

Slotted spoon

Mixing bowls

Wire rack

Transfer the koose to the wire rack and drain for 2 minutes. Stir the relish, leaving excess tomato liquid in the bowl, then serve the koose hot with the fresh relish spooned alongside.

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Ghanaian Koose with Tomato Relish

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