Wassa Wassa (Black-eyed Pea Fritters)

  • Total time - 40 minutes
  • Preparation - 15 minutes
  • Cooking/Frying - 25 minutes
  • Servings: 4
  • Country: Mali
A pile of small, golden-brown, fried Wassa Wassa fritters (doughnuts).

Wassa Wassa are traditionally made from dried and ground black-eyed peas (known as Cowpea Flour), mixed with spices and fried. In a home environment, you can also use freshly soaked and blended beans, which is also the basis of another dish called Acarajé.

The consistency of the batter should be similar to pancake batter so that it is easy to shape in the pan. The fritters are often crispy on the edges and soft inside.

Ingredients

For the Fritters

  • 250 g black-eyed pea flour (Cowpea Flour)
  • 250 ml warm water (approximate)
  • 1 piece small onion, grated or very finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp salt
  • pinch of chili/cayenne pepper (optional)

For Frying and Serving

  • 150 ml palm oil or vegetable oil (for frying)
  • optional: sugar for sprinkling (sweet version)

Instructions

Step 1: Preparing the Batter

In a large bowl, mix the black-eyed pea flour, salt, and chili (if using).

Gradually pour in the warm water, mixing until a thick, smooth batter similar to pancake batter is formed. It should not be too runny.

Add the grated onion and crushed garlic. Mix well.

Step 2: Frying

In a pan or small pot, heat the palm oil (or vegetable oil) over medium heat. The oil should be hot but not smoking (about 185 °C (365 °F)).

Use a spoon to scoop the batter and pour it into the hot oil. The fritters should be small, about 3–4 cm in diameter.

Step 3: Finishing

Fry the fritters for 3–4 minutes on each side until they are evenly golden brown and cooked through.

Remove them from the oil and let them drain on a paper towel to remove excess fat.

Step 4: Serving

Wassa Wassa are served warm. You can sprinkle them with sugar for a sweet variant or serve them with a spicy tomato-based sauce as a savoury side dish.