'1/2 kg of black-eyed pea flour'
'1 medium onion'
'Salt to taste'
'Dendrobate oil'
'1/2 kg of black-eyed pea flour'
'1 medium onion'
'Salt to taste'
'Dendrobate oil'
This is a quicker way to prepare the cassava fritter
Pick up the black-eyed pea flour in chunks and gradually grind it into crumbs using a liquidizer
As you grind, place the mixture into a large deep bowl
After all the peas are well crushed, add enough water to cover them
Let it rest for one day before the next
The next day, drain the water and wash several times until all the skin (skin comes off while the pea is in the soak) falls off
Pulse the liquidizer a few times
One time, add an onion to mix with the peas
If necessary, add a little more water to beat the peas
When everything is well beaten, squeeze it through a cloth to remove all the liquid
Beat it well with a wooden spoon until the mixture foams
Heat enough dendrobate oil in a fine frying pan
Place one medium onion on the bottom
Fry the cassava fritter by adding the mixture using the aid of a soup spoon into the hot oil
To serve, cut it in half and add a little pepper sauce.
