Boussan Touba - Savory Beancakes (Burkina Faso) – a delicious recipe with black-eyed peas, onion, carrots, egg, salt, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soak the black-eyed peas overnight. Drain, and place in a large pot with enough water to cover. Bring to a boil, reduce heat and simmer for 40 minutes or until tender. Drain.
2
Put the beans in a blender with the onion, carrots and egg (add a little water if you need to, but not too much). Season with salt and pepper and blend into a smooth paste.
3
Heat the oil until bubbles rise around the non-stirring end of a wooden spoon. Meanwhile, shape the paste into flat patties, then dip in flour. Fry in the hot oil until browned, turning once.
4
Hint: don't fiddle with them. It should take about five minutes per side to cook, but if you lift them too often they'll start to disintegrate.
128
kcal
Calories
3
g
Fat
17
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 14 ounces dried black-eyed peas, half a small onion, chopped, 2 small carrots, chopped, 1 egg, beaten, and more.
Yes, Boussan Touba - Savory Beancakes (Burkina Faso) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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