Kooseis

Kooseis are a class of fried fritters in West Africa, commonly called koose, kosai, or akara depending on region. The term kooseis is used to denote the plural or varieties of these fritters in some dialects. They are typically made from ground or mashed beans, most often black-eyed peas, sometimes with chickpeas or other legumes. The beans are soaked, skins removed, ground into a smooth paste, then mixed with finely chopped onions, hot peppers, salt, and sometimes spices such as garlic, ginger, or coriander. The batter is left to rest briefly, then spooned or scooped into hot oil and fried until crisp and golden.

Regional variants exist: in Nigeria and parts of the Yoruba-speaking areas, the dish is known as akara or kosai; in Ghana and parts of West Africa, it is commonly called kosai and served with pepper sauce or stew. The texture ranges from very smooth to chunky, depending on the grind and whether the beans are partially mashed.

Kooseis are frequently sold as street food and as a snack, often paired with fried plantains, yam, rice dishes, or pepper sauce. Nutritionally, they provide plant-based protein and fiber, though they are high in fat due to frying. They can be adapted for vegetarian or vegan diets when made with oil and no animal ingredients.