“Often seen in Nigerian roadside stalls. For time I often used canned beans just be sure to drain them well. When you buy these from vendors you often have a choice of sauces some homemade, some shop bought all are spicy to complement the mild taste of the balls. You can add spice if you wish to the mix but I prefer plain balls so that I can use an assortment of sauces without taste clashes.”
12 balls

Ingredients Nutrition


  1. Soak the blackeyed beans overnight (if using dried).
  2. Next day, if any water is left in the soaked beans, drain it.
  3. Now, in a blender, grind the beans with salt to taste and black pepper until beans become like a paste.
  4. Grind until there it is a thick paste but still bit coarse.
  5. Add little water if needed to make paste.
  6. Now heat oil in frying pan.
  7. When oil is hot, scoop one spoonful of paste into oil, repeat until there is no space for more scoops.
  8. Turn occasionally and remove from oil when brownish in color.
  9. Ready to serve with chutney or tomato ketchup.

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