These bean balls from West Africa can be consumed hot or cold, as a snack or as a side dish.  Some West Africans eat them with Nigerian Fried Red Pepper Sauce for breakfast!  Others spinkle the balls while hot with additional red pepper or press crushed red chile pods into them.

Ingredients

• 2 cups white beans or black-eyed peas
• 1 medium onion
• 1 fatalii chile (or substitiute habanero), seeds and stems removed
• 1/2 tespoon ground ginger (optional; used in Ghana)
• 1 teaspoon salt
• Peanut or other vegetable oil for frying (traditionally palm oil)

Instructions

Soak the beans or peas overnight.  Drain and pound with a pestle or masher to loosen the skins, floating them off in running water, or spread on a board and use a rolling pin to rub the skins loose.  Soak futher, if necessary, until the beans or peas can be crushed.  Grind puree in an electric blender (adding water as needed) or pound to smooth consistency.  Grind or grate very finely the onion, and pepper if fresh, and add to the beans or peas.  Add eggs or other seasonings and beat the mixture throughly to incorporate some air.  Heat oil to 350 degrees fahrenheit.  Drop the mixture by spoonful into the hot oil and fry until deep brown.  Drain on paper towels.

These interesting corn cakes from Ghana can be eaten hot or cold, alone, or with roasted peanuts for a snack or appetizer.

Ingredients

• 2 cups white cornmeal
• 2/3 cup all-purpose flour
• 1/2 teaspoon cayenne
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons peanut or vegtable oil
• Water
• Oil for deep-frying

Instructions

Combine the dry ingredients and oil in a bowl, then add just enough water to form a stiff dough.  Shape into egg-size oval cakes and dust lightly with flour.  Heat oil to 350 degrees fahrenheit.  Fry cakes, a few at a time, until browned.  Drain on paper towels.

Here is another popular fritter from West Africa with two sources of chile heat.  Serve them with a dip

Ingredients

• 1 1/2 pounds yams
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme
• Pinch of cayenne pepepr
• 1 green chile, such as jalapeno, seeds and stems removed
• 1 medium-size onion, chopped fine
• 1 medium-sze tomato, chopped fine
• 1/2 cup breadcrumbs
• Peanut oil for frying

Instructions

Boil yams with skins on until tender.  Peel and mash smooth.  Saute chopped onion, tomato, and chili pepper in a few tablespoons oil until brown.  Add seasonings and sauteed mixture to yams.  Add beaten egg and mix well.  Form into small patties and saute in peanut oil until brown on both sides.

This hearty Madagascar recipe is a pate of sorts; a very hot mixture spread over toast or crakers and served as an appetizer.  Extremely Hot!

Ingredients

• 12 Pili-Pili chiles, or substitute other small, hot tried chiles, such as piquins ore santakas
• 3 tablespoons vegtable oil
• 2 cups chicken livers
• 1 onion, minced
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme
• 2 tablespoons green peppercorns
• 2 tablespoons minced fresh parsley
• 1 hardboiled egg, chopped
• Salt to taste

Instructions

Heat the oil and saute all ingredients until well cooked.  Place in blender and blend until smooth.  Extremely Hot!

This recipe is from Madagascar.

The Heat Scale varies on this one, depending on the amount of Madagascar Sauce you use.

Ingredients

• 2 fresh tomatoes
• 2 shallots, minced
• 1/2 onion, chopped
• Juice of 1/2 lemon
• 1 tablespoon minced fresh ginger
• 1 tablespoon chopped fresh parsley
• 2 tablespoons olive oil
• Salt and pepper to taste
• Madagascar Sauce Dynamite to taste

Instructions

Combine all ingredients and serve over lettuce.

Heat Scale varies, it depends on the amount of Madagascar Sauce you add to the recipe.