EAST AFRICA FRIED BEAN FRITTERS
Bajia/Badia za kunde is a famous street snack and bite food in East Africa. Similar to Felafel/falafel (commonly eaten in the middle east) these are deep fried balls or fritters but (unlike felafel) are made of red chori beans/cowpeas or black eye peas. Can be eaten as a snack any time of the day and be served with anything.
HOW TO COOK FRIED FRITTERS/BAJIA ZA KUNDE
MORE INFORMATION & TIPS
1) To ensure that you do not get a soggy snack, ensure the oil is very hot before cooking the fritters to avoid them breaking up or absorbing too much oil during the cooking process.
2) If you accidentally used too much water when blending the beans in the food processor, you can drain some of the liquid by placing the blended beans on a sieve to drain any excess liquid.
3) Although the starch from the beans is enough to hold the fritter together, some people add flour (and water) to the mixture to act as a glue. This is optional. However, when adding some flour into the mixture, add some baking powder as well otherwise the fritters becomes closed textured. The baking powder makes the fritters crumbly with a crispy crust but a moist center.
4) In East Africa the lentil of choice to cook this snack is red adzuki beans/cowpeas/red chowri - known as 'Kunde' in Kiswahili. In other areas where cow-peas is not readily available, you can substitute with black eye peas.Although named black-eye pea and referred to as a pea, it is actually a bean! If using unskinned cowpeas or black eye peas , then buy the split packets. The skin usually comes off easily after soaking in water.