Ghanaian
Koose
Koose are Ghanaian black-eyed pea fritters, crisp at the edges with a soft, peppery centre. They are often eaten hot with Hausa koko or served with a little extra pepper on the side.
Watch it madeRozy's Kitchen · 12:51
Ingredients
- Dried black-eyed peas1 cup
- Small onion, roughly chopped1
- Scotch bonnet pepper1/2 to 1
- Fresh ginger, peeled1 tsp
- Salt3/4 tsp
- Water2 to 4 tbsp, as needed for blending
- Vegetable oil, for deep-frying3 cups
Method
- Rinse the black-eyed peas, cover with plenty of water, and soak for at least 4 hours or overnight.
- Drain the peas, then rub them firmly between your palms in a bowl of water to loosen the skins.
- Pour off the floating skins, add fresh water, and repeat rubbing and rinsing until most of the skins are removed.
- Drain the peeled peas very well so the batter will not become watery.
- Blend the peas with the onion, Scotch bonnet, ginger, salt, and just enough water to make a thick, smooth batter.
- Transfer the batter to a bowl and beat it vigorously with a wooden spoon for 3 to 5 minutes until slightly lighter and aerated.
- Heat the vegetable oil in a deep pot over medium heat until a small drop of batter rises steadily and sizzles.
- Scoop spoonfuls of batter into the hot oil, frying in batches without crowding the pot.
- Turn the koose as they fry until deep golden brown and crisp all over, about 4 to 5 minutes per batch.
- Lift out with a slotted spoon and drain on paper towel or a rack.
- Serve hot, traditionally with Hausa koko or with a fresh pepper sauce.
Common questions
Can I substitute the dried black-eyed peas with canned black-eyed peas for koose?
It’s better not to. Canned peas are too soft and wet, so the batter won’t aerate properly and the koose may turn dense or fall apart. Use dried peas soaked overnight for the best texture.
How long does koose take from start to finish?
Plan ahead: soaking takes at least 4 hours, preferably overnight. Skinning and blending take about 20–30 minutes, and frying usually takes 15–25 minutes depending on batch size. Total active time is roughly 45–60 minutes.
What are the most common mistakes when making koose?
The biggest mistakes are not removing enough skins, adding too much water, and frying in oil that isn’t hot enough. Any of these can make koose heavy, greasy, or cause it to break apart while frying.
How should I store leftover koose, and can I reheat it?
Store cooled koose in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer until crisp again. Avoid microwaving if possible, since it softens the crust.
What should I serve with koose?
Koose is great with shito, sliced onions, tomatoes, or a simple pepper sauce. It also works well alongside Hausa koko, porridge, or tea for breakfast, or as a snack with a cold drink.