Badjias — Print Recipe — The Culinary Codex

Crispy fritters made from ground black-eyed peas seasoned with onion and chili, deep-fried until golden, a popular street snack.

Ingredients

1 Drain soaked black-eyed peas and rub between your hands to remove as many skins as possible.
2 Blend the skinned peas with onion, garlic, chili, and cumin into a thick, slightly grainy paste.
3 Season with salt and let the batter rest for fifteen minutes to allow flavors to develop together.
4 Heat oil to 175 degrees Celsius in a deep pot, ready for frying in batches.
5 Drop tablespoon-sized portions of batter into the hot oil and fry for three to four minutes until deep golden.
6 Drain on paper towels and serve hot with piri-piri sauce or lemon wedges as a dipping accompaniment.

Did You Know?

Badjias are the Mozambican cousin of West African akara and Indian vada, all connected by ancient trade routes.