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.
Ingredients
- 2 cans canned black-eyed peas, 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 canned black-eyed peas, 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.