Recipes from Burkina Faso: Boussan Touba (Savory Beancakes)

Recipes from Burkina Faso

Boussan Touba (Savory Beancakes)

Country: Burkina Faso
Course: Sides
Makes: 6-8 servings


  • 14 oz dried black-eyed peas
  • Half a small onion, chopped
  • 2 small carrots, chopped
  • 1 egg, beaten
  • Salt and black pepper to taste
  • Flour for coating
  • Peanut oil for frying


  1. Soak the black-eyed peas overnight. Drain, and place in a large pot with enough water to cover. Bring to a boil, reduce heat and simmer for 40 minutes or until tender. Drain.
  2. Put the beans in a blender with the onion, carrots and egg (add a little water if you need to, but not too much). Season with salt and pepper and blend into a smooth paste.
  3. Heat the oil until bubbles rise around the non-stirring end of a wooden spoon. Meanwhile, shape the paste into flat patties, then dip in flour. Fry in the hot oil until browned, turning once.
  4. Hint: don't fiddle with them. It should take about five minutes per side to cook, but if you lift them too often they'll start to disintegrate.