About this dish
Crisp fritters of ground black-eyed peas with onion, garlic, chilli and coriander, a favourite Maputo street snack.
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Ingredients
🫘2 cups dried black-eyed peas, soaked overnight
🧅1 onion, finely chopped
🧄3 cloves garlic
🌶️2 fresh green chillies
🌿1 handful fresh coriander, chopped
🧂1 tsp salt and 1/2 tsp ground cumin
🫗Vegetable oil, for deep-frying
Method
Serves 21
Rub the soaked peas between your hands in water to loosen the skins, and pour off the skins that float.2
Grind the peas with the garlic and chillies to a thick, fairly smooth paste, adding only a splash of water.3
Stir in the onion, coriander, salt and cumin, then beat the batter for a few minutes to lighten it.4
Drop spoonfuls into oil heated to 175°C (350°F) and fry until deep golden, turning once.5
Drain on paper and serve hot, on their own or in a bread roll with piri-piri sauce.✓ What Makes it Authentic
Badjias came to Mozambique with its Indian community and are now sold everywhere in Maputo, often stuffed into a bread roll as a cheap lunch.
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