Ghanaian Koose with Tomato Relish

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.

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.

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.

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.

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.

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.

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.