Beninese Akkra Funfun

Ingredients: 300 g dried white beans 60 ml water 2 tsp salt oil for deep-fat frying (traditionally a 2:1 mix of groundnut oil to palm oil would be used) 2 tbsp finely-chopped onions Salt to taste Cayenne pepper to taste

Cooking Instructions: Wash the beans and soak in plenty of water over night. The following day wash the beans again, place in a pan, cover with water and bring to a boil. Reduce to a simmer and cook for about 40 minutes, or until the beans are soft. Drain well and place in a blender with 60ml water and 2 tsp salt. Blend until they form a thick dough-like paste (add a little more water if necessary). Meanwhile add the oil to a wok or deep-fat fryer and heat to about 190C. Fold the chopped onion, salt and cayenne pepper into the bean paste then drop the mixture into the oil a tablespoon at a time and fry until golden brown. Drain the fritters on kitchen paper and serve hot. For a Nigerian version add chopped hot chillies or finely-dices okra to the mixture. This is a traditional Yoruban snack and is commonly made with black-eyed beans in Nigeria and with white beans in Benin. You can also substitute pumpkin for the beans, as is done in traditional Barbadian cooking.

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