kosai

Kosai is a fried bean cake popular in West Africa, especially Nigeria and Ghana. The dish is known by different names in various languages, including kosai or akara in parts of Nigeria and koose in Ghana. It is traditionally made from peeled, ground black-eyed peas (cowpeas) mixed with onions, peppers, and salt, then deep-fried in oil until crisp and golden.

Preparation typically involves soaking dried black-eyed peas to loosen the skins, removing the skins, and blending the peas with onions and hot pepper. The mixture may be seasoned with salt, crayfish, or local spices. Some variants use a small amount of flour or cassava as a binder to improve texture. The batter is dropped by spoonfuls or shaped into fritters and fried in hot oil, often palm oil, producing a crunchy exterior and soft interior.

Kosai is commonly sold by street vendors and eaten as a snack or breakfast. It is frequently served with pepper sauce, fried plantains, garri, or pap (fermented corn porridge). Regional variations exist, with some versions incorporating fish or meat into the batter or offering different spice blends.

Nutritionally, kosai is a relatively high-protein, gluten-free option derived from legumes, suitable for vegetarians when prepared without animal products. It forms part of traditional cuisine across several West African communities and has numerous local adaptations, reflecting regional tastes and ingredients.