Crispy, golden fritters made from ground black-eyed peas seasoned with onion and chili, a beloved Togolese breakfast and street snack.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: newspaper-lined basket
Garnishes: pepper sauce
Accompaniments: corn porridge, pepper sauce
Instructions
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1
Soak black-eyed peas overnight, then rub to remove skins and rinse.
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2
Blend peeled peas with onion, peppers, and salt into a thick, fluffy paste.
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3
Beat the paste vigorously with a wooden spoon for 3 minutes to incorporate air.
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4
Heat oil to 180°C in a deep pan.
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5
Drop spoonfuls of batter into hot oil, fry 4-5 minutes until deeply golden and crisp.
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6
Drain on paper towels and serve hot with pepper sauce or pap.
Did You Know?
The secret to perfect pinon is beating air into the batter until a small ball of it floats when dropped in water.
Chef's Notes
Equipment Tips
- blender
- deep frying pan
- slotted spoon
Garnishing
pepper sauce
Accompaniments
corn porridge, pepper sauce
The Story Behind Pinon
Pinon is the Togolese name for the bean fritter known across West Africa as akara or kosai. Black-eyed peas are native to Africa and have been cultivated for thousands of years. The technique of soaking, peeling, grinding, and frying them into fritters is ancient, predating written records in the region. In Togo, pinon is the quintessential morning food, sold by women vendors at dawn alongside spicy pepper sauce and fermented corn porridge.
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