Kose, also called Akara in Nigeria, is a beloved street‑food snack made from black‑eyed peas. It originated as a protein‑rich breakfast for market‑goers and has become a staple across Ghana, Nigeria, and neighboring countries, often enjoyed with porridge or cocoa.

In Ghana, the beans are usually left unpeeled for extra fiber and the fritters are slightly larger, while in Nigeria the beans are often peeled for a smoother texture. Ghanaian versions may be spicier and are commonly served with Hausa cocoa, whereas Nigerian Akara is frequently paired with pap (ogi) or bread.

Vendors fry the fritters in large vats of hot oil and serve them hot, either on a paper plate or in a small plastic bag. They are commonly eaten alongside a steaming cup of Hausa cocoa or as a side to fried plantains.

Kose is popular at breakfast gatherings, market days, and festive occasions such as weddings and naming ceremonies. Its portable nature makes it ideal for street‑food festivals and family picnics.

Traditional Kose uses whole black‑eyed peas, onion, ginger, hot pepper, and Maggi shrimp seasoning tablets. Substitutes include other beans (cowpeas, navy beans), fish sauce or soy sauce instead of shrimp tablets, and any hot pepper of similar heat level.

Kose pairs beautifully with Hausa cocoa, millet porridge (koko), fried plantains (kelewele), or a simple tomato‑onion sauce. It also complements soups like groundnut soup or light vegetable stews.

Common errors include over‑watering the batter, not aerating the mixture enough, frying at too low a temperature, and overcrowding the pot. Each mistake leads to soggy, dense fritters that absorb excess oil.

Using whole beans retains the bean skins, which adds extra fiber and shortens preparation time because peeling is unnecessary with a powerful blender. The skins also give the fritters a pleasant texture and rustic appearance.

Yes. Soak the beans the night before, blend and refrigerate the batter for up to 24 hours. Fry the fritters fresh for best texture, but cooked fritters can be stored in the refrigerator for 3 days or frozen for up to a month and reheated in hot oil.

The fritters should puff up, turn a deep golden‑brown color, and have a crisp exterior with a soft, airy interior. They should rise to the surface quickly and float without breaking apart.

Kwankyewaa's Kitchen focuses on authentic West African home cooking, sharing traditional street‑food recipes, quick meals, and cultural cooking tips that celebrate Ghanaian and Nigerian flavors.

Kwankyewaa's Kitchen emphasizes simple, ingredient‑focused tutorials that often skip labor‑intensive steps (like peeling beans) while preserving nutritional value. The channel also pairs dishes with traditional beverages like Hausa cocoa, offering a holistic cultural experience.