Steps
Step-by-step
1 Place the millet in a large bowl, and cover with a large volume of cool, clean water. Let soak for 1–2 days to ferment slightly, changing the water daily to avoid spoilage. 2 Rinse and drain the millet, then use a blender or other suitable tool to grind it to a smooth paste with the 2 cups of water. 3 Using a fine sieve or cheesecloth, strain the paste to remove the chaff. Discard the chaff and keep the liquid starch mixture (called koko base). 4 Transfer the koko base, potash, ginger, and cloves to a pot over medium heat. Stirring continuously to avoid lumps, cook until the mixture thickens into a smooth porridge. Remove from heat when it reaches a creamy consistency. 5 If desired, add sugar or milk to taste before serving. 6 Cover the black-eyed peas with cool water, and soak them for 4–12 hours. Drain and peel the skins from the beans. 7 Blend the peeled beans, onion, and just enough water to get a smooth and thick purée. Do not make the mixture too watery. 8 Stir in salt and chili pepper. 9 In a deep frying pan, heat enough vegetable oil for deep frying over medium-high heat. 10 Use a spoon to gently scoop small portions of the batter into hot oil. Fry until golden brown on both sides (about 2–3 minutes per side). 11 Remove from the oil using a slotted spoon and place on paper towels to drain excess oil. 12 Serve the kosai with the finished koko. Notes * The koko porridge is traditionally made with guinea corn or millet in some regions, but fermented maize is also widely used. * Potash helps the porridge thicken quickly and adds a distinct flavor, but it can be omitted or replaced with baking soda for a milder taste. * Kosai is best when crispy on the outside and soft on the inside. Ensure the oil is hot enough before frying to prevent sogginess
Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA
Source: Wikibooks Cookbook
