Black Bean Fritters

'Gradually grind the black beans in a food processor or blender (or use a coffee grinder)'

'Wash them thoroughly under running water, massaging with your hands to remove the skin'

'Then soak them in water and let them rest for another day'

'The next day, wash them again to finish removing any remaining skin'

'Drain well and reserve'

'Heat a small pan over low heat with rice and water'

'Stir constantly until the mixture comes to a boil, then reduce heat and cover'

'Cook until the rice is tender'

'Let it cool down'

'Blend the black beans with cooked rice and malagueta peppers in a processor or blender'

'Beat well until you get a creamy mixture'

'Season with salt to taste'

'Transfer to a bowl and mix with a wooden spoon until the mixture becomes fluffy'

'Heat about 3-4 cm of vegetable oil in a deep frying pan'

'Fry in low heat, using tablespoons as measure (about 1 tablespoon each)'

'Turn to brown evenly on all sides'

'Drain on paper towels and serve hot'

'Make around 100 fritters.'