Golden, crispy fritters made from a seasoned black-eyed bean batter, deep-fried to perfection and sold as Burkina Faso's favorite street breakfast.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: newspaper-lined basket
Garnishes: sliced onion, pepper sauce
Accompaniments: bouille (millet porridge), bread
Instructions
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1
Soak beans overnight, then rub between palms to remove skins. Rinse until clean.
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2
Blend peeled beans with onion and habanero until a thick, smooth batter forms.
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3
Whisk the batter vigorously for 3 minutes to incorporate air.
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4
Season with ground dawadawa and salt.
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5
Heat oil to 180°C. Drop spoonfuls of batter and fry until deep golden, about 4-5 minutes.
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6
Drain on paper towels and serve hot.
Did You Know?
Gonré vendors in Ouagadougou start frying before dawn — the aroma of sizzling bean cakes is what wakes up entire neighbourhoods.
Chef's Notes
Equipment Tips
- blender
- deep frying pan
- slotted spoon
Garnishing
sliced onion, pepper sauce
Accompaniments
bouille (millet porridge), bread
The Story Behind Gonré
Gonré is the Burkinabe cousin of akara, adapted by the Mossi people with local seasonings like dawadawa. It remains one of the most affordable and nutritious street foods in the country, sold from simple charcoal-heated fryers on nearly every street corner.
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