Koose

What we know so far

Koose is the Ghanaian name for the black-eyed bean fritter that Nigeria calls akara and Brazil acarajé: peeled beans blended with onion, chilli and ginger, beaten until airy, and dropped by the spoon into hot oil to puff into golden balls. In Ghana it belongs to the zongo breakfast: koose with Hausa koko from the same street stall, or koose in bread. The Ghanaian batter often carries ginger and spring onion, and the fritters are eaten with pepper sauce or shito as much as with porridge.

The draft was written from 2 published sources and holds 8 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting