Ghanaian Koose: Spicy Bean Fritters with Hot Pepper Sauce

Combine the soaked black-eyed peas, 1/2 medium onion, 1 inch fresh ginger, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper in a food processor. Add 2 tablespoons of water and blend until a smooth, thick batter forms. You may need to scrape down the sides occasionally. The batter should be thick enough to hold its shape.

Heat 2 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Carefully drop spoonfuls of the koose batter into the hot oil. Do not overcrowd the pot; fry in batches. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

While the koose are frying, prepare the hot pepper sauce. In a clean food processor or blender, combine 2 medium tomatoes, 1 small red onion, and 1 scotch bonnet pepper. Blend until smooth.

Pour the blended pepper sauce into a small saucepan and bring to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the raw taste of the onion and pepper mellows. Season with a pinch of salt if desired.

Serve the hot Ghanaian Koose immediately with the spicy hot pepper sauce on the side.