Kosai with Pap (Millet Porridge)

Name: Kosai with Pap (Millet Porridge)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 cans black-eyed peas (15 oz), drained, rinsed; 1/2 yellow onion, roughly chopped; 1/2 scotch bonnet pepper (or habanero; use half for mild); 1/2 tsp salt (for fritters); 4 cups vegetable oil (for frying); 1 cup fine white cornmeal (or corn grits); 4 cups water (for pap); 2 tbsp sugar (for pap; optional); 1/4 tsp salt (for pap)

45 minEasyServes 4220 cal/serving

West AfricanBreakfastStovetopVeganHigh FiberHalal-friendlyGluten-FreeDairy-FreeNut-FreePork-FreeAlcohol-Free

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Ingredients

2 cans black-eyed peas (15 oz), drained, rinsed
1/2 yellow onion, roughly chopped
1/2 scotch bonnet pepper (or habanero; use half for mild)
1/2 tsp salt (for fritters)
4 cups vegetable oil (for frying)
1 cup fine white cornmeal (or corn grits)
4 cups water (for pap)
2 tbsp sugar (for pap; optional)
1/4 tsp salt (for pap)

Instructions

1

Make the pap: whisk 1 cup fine white cornmeal (or corn grits) with a splash of cold water to form a slurry. Bring 4 cups water (for pap) to a boil, then pour in the slurry while whisking constantly.
2

Reduce heat to low and cook, stirring frequently, for 8-10 minutes until thick and smooth. Stir in 2 tbsp sugar (for pap; optional) and 1/4 tsp salt (for pap). Keep warm.
3

Make the kosai: blend 2 cans drained, rinsed black-eyed peas (15 oz), 1/2 roughly chopped yellow onion, and 1/2 scotch bonnet pepper (or habanero; use half for mild) with 2-3 tbsp water into a thick paste.
4

Transfer paste to a bowl and beat vigorously for 2 minutes to incorporate air. Season with 1/2 tsp salt (for fritters).
5

Heat 4 cups vegetable oil (for frying) to 350°F (175°C). Drop spoonfuls of batter into oil and fry in batches until golden, about 3-4 minutes, turning once.
6

Drain kosai on paper towels. Serve alongside warm pap.

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Questions

What is Kosai with Pap (Millet Porridge)?

A West African breakfast pairing of kosai - crispy fried black-eyed pea fritters - served alongside pap, a warm and smooth cornmeal porridge. Together they make a satisfying and nourishing morning meal. This reference files it under West African breakfast: made on the stovetop, rated easy and about 45 minutes start to finish.

How hot should the oil be for Kosai with Pap (Millet Porridge)?

For Kosai with Pap (Millet Porridge), the frying oil is held at 350 F (about 175 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know the sauce has reduced enough in Kosai with Pap (Millet Porridge)?

Step 2 reads: "Reduce heat to low and cook, stirring frequently, for 8-10 minutes until thick and smooth." Go by step 2, and note that a wider pan gets there faster. The usual test is that the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.

What can I use instead of Scotch bonnet in Kosai with Pap (Millet Porridge)?

The entry for Kosai with Pap (Millet Porridge) calls for 1/2 scotch bonnet pepper (or habanero; use half for mild). In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Is Kosai with Pap (Millet Porridge) spicy?

Yes, it is properly hot. The heat in Kosai with Pap (Millet Porridge) comes from 1/2 scotch bonnet pepper (or habanero; use half for mild). For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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