Kosai

Name: Kosai
Cuisine: Nigerian
Ingredients: 4 cups peeled kosai; 1 tablespoons ajino; 1 teaspoon classic onga; 2 big paprika pepper (tattasai); 3 big scotch bonnets(adjust base on your tolerance level); 1 tablespoon salt; 1 big onion cut in to chunks; 1 small garlic (optional); 2 tablespoons Sizzling oil; 1 teaspoon good dried okra or 1 small fresh okra

khayrees Tasty bites @cook_14456829

#Jigawa

As we all know iftar will never be complete with out the heart of the north fritters(kosai). I always love kosai and I still love it. I don’t really mind eating extra cold kosai tbh, yes this is how much I love it. But living in a place where by you can’t get access to a commercial Grinder isn’t easy on top of that their cowpeas are not good enough for making kosai sadly. This why I adapted some of my tricks from my fluffy oily free masa recipe,and a trick on how to get a thick cookies that I learnt somewhere( yes I can’t even remember where, cuz i read a lot and it’s driving me crazy) May Allah heal me because I’m obsessed 😭🙏🏻. Okay enough of the blabs ya dive in.

khayrees Tasty bites @cook_14456829

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Ingredients

4 cupspeeled kosai
1 tablespoonsajino
1 teaspoonclassic onga
2big paprika pepper (tattasai)
3big scotch bonnets(adjust base on your tolerance level)
1 tablespoonsalt
1big onion cut in to chunks
1small garlic (optional)
2 tablespoonsSizzling oil
1 teaspoongood dried okra or 1 small fresh okra

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Steps

1

This how i clean my cowpeas within few minutes. I start by adding hot water to the cowpeas and let it sit for five minutes then add it to the blender and pulse that’s all. You’ll then wash it make sure there’s no a y traces of the skin!
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I then soak the beans with cold water for like an hour or so. The reason why is because we want the batter to be as soft as possible
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Drain the water and add the beans to the blender and blend till it’s smooth (make sure you add as minimum amount of water as possible)
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Without washing the blender add the vegetables and blend then add it to the batter together will all the spices and the okra the sizzling and whisk. I actually use a hand mixer and whisk for 10 minutes in medium speed then put it In the fridge to rest for 15 minutes. I did this thrice and the result was all I hoped for.
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Add your oil in a pan and add chopped onion allow them onions to fry till golden brown remind them onion and whisk your batter for the final time before dropping your kosai
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Serve hot with your delicious pap or gruel and a soft bread dan sittin for the best sandwich that ever existed
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More images because since when plating and arranging your kosai like in a fancy restaurant is a crime ?
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