The Nigerian version of falafel, sold on street corners as breakfast food. Traditionally, the grinding is done between two large stones, which are often made of cement. They are usually cooked outdoors over a wood fire in a wok-like pan of oil.
2 cups blackeyed peas, sorted, rinsed, and well soaked
1 large red onion
1 large clove garlic
1 large tatase (medium hot red pepper such as fresh pimiento), seeded
1/2 tsp. ginger
2 bouillion cubes
oil for deep-frying
Rub and rinse the beans to remove the skins. Coarsely chop the vegetables and place all in a blender, with spices and bouillion cubes. Blend until smooth, adding a small amount of water if needed. Heat about 1/2" of oil for frying.
Ladle by tablespoonfuls into heated oil and fry until golden. Turn to brown the other side. Drain in a strainer. Often served with fried potatoes (called "chips"), plantain, and slices of boiled yam dipped in egg. Don't forget the hot pepper.
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