Ewe Koose (Ghanaian bean cakes) — quick, easy home method

Ewe Koose ingredients

• Beans 2 cups (I buy brown or black-eyed beans)
• Onion 1 medium (use half for blending, half for chopping)
• Pepper 1–2 scotch bonnet or chili (optional, I use one)
• Salt 1 teaspoon or to taste
• Water as needed for soaking and blending
• Vegetable oil for deep frying
• Egg 1 (optional, helps binding)
• Baking powder 1/2 teaspoon (optional, makes them lighter)

Preparation overview

I make Ewe koose in a few clear steps: wash and soak the beans, blend to a very soft paste, sieve, mix with seasoning and egg, beat the batter, then fry. I keep the grammar simple and the method fast so I can cook at home without stress.

Soak and prepare the beans

1. I buy the beans first. I pick good, dry beans that look fresh.
2. I wash the beans well under running water until the water is clear.
3. I soak the beans in clean water for 4–6 hours or overnight. If I am in a hurry, I pour boiling water over the beans and soak for 1–2 hours; that softens them quickly.
4. After soaking I rub the beans between my hands or between two layers of towel to remove as much of the skins as possible. Removing skins gives a smooth, white batter and better texture. I do not worry if some skins remain.

Blend the beans to a very soft powder

1. I drain the soaked beans and put them in the blender. I add a little water — just enough to help the blades move.
2. I add half of the onion and the pepper now if I want them blended into the batter. I do not add too much water. I want a very very soft paste, almost like a thick powder that flows slowly.
3. I pause and scrape the blender sides. I blend again until there are no visible bean bits. The batter must be very smooth.
4. If my blender struggles, I blend in batches. I keep the consistency thick but smooth. I do not add more water than I need.

Sieve the blended beans

1. I put a fine sieve over a bowl. I pour the blended beans into the sieve.
2. I use the back of a spoon to press the batter through. This separates the thin liquid from the thicker paste and removes leftover skins.
3. I collect the smooth paste in the bowl. If the sieve clogs, I wash it and continue.
4. The goal is a silky batter with no hard bits.

Make the batter

1. I move the sieved paste to a mixing bowl.
2. I add salt to taste and the chopped remaining onion. I add the beaten egg now if I am using it.
3. I add baking powder if I want lighter koose. I do not add too much water. The batter should be thick but scoopable — like a spoonful that holds shape but still spreads a little.
4. I use a whisk or my hand to beat the batter for 2–3 minutes. Beating helps the batter trap air and gives a soft inside. I beat until it becomes slightly lighter in color and a little fluffy.

How to know the batter is right

• The batter should be smooth with no grainy bits.
• It should be thick enough to drop off a spoon in a lump, not run like pancake batter.
• If I add baking powder, I should see tiny bubbles after a few minutes and the batter will look a bit puffier.
• It should not be too dense; if it is, I whisk more and add a tablespoon of water at a time until it loosens slightly.

Frying Ewe koose

1. I pour enough vegetable oil into a deep pot or pan. The oil must be deep enough for the koose to float while frying.
2. I heat the oil on medium-high. I test it by dropping a small pinch of batter into the oil. If it rises slowly and bubbles steadily, the oil is ready. If it browns too fast, I lower the heat.
3. I use a spoon or my hand (covered) to scoop the batter and drop small balls into the hot oil. I do not overcrowd the pan. I fry in batches.
4. I turn the koose gently with a slotted spoon so they brown evenly. I fry until they are golden brown on all sides.
5. I remove the koose to paper towels or a rack to drain excess oil.

How to know Ewe koose is ready

• The outside must be deep golden brown and slightly crisp.
• When I press gently with a spoon, the inside should spring back and feel soft, not very wet.
• If I break one open, the inside should be fully cooked, fluffy, and not raw or gummy.
• If a koose browns on the outside too quickly but is raw inside, the oil is too hot. I lower the heat and finish frying the rest at lower temperature.

Things I eat Ewe koose with

• Plain warm bread (soft white bread is classic)
• Fresh avocado slices and fried eggs for a filling meal
• Kose with French fries and coleslaw for a street-food style plate
• Koose with yam or sweet potato fries for a hearty side
• Dip in shito, tomato stew, or spicy pepper sauce if I like heat
• Serve with rice pudding
• Eat with porridge

Quick serving ideas to make it bigger

• I make a koose sandwich: bread, spread butter or mayo, add koose, avocado, sliced tomato, and onion.
• I make a full breakfast plate: koose, fried egg, sliced avocado, and tea.
• For a party I make mini koose and serve with toothpick and dipping sauce. They go fast.

Tips to make it fast and easy

• I soak beans overnight to save time the next day.
• I remove skins after soaking; this makes blending faster and the batter smoother.
• I blend in batches if my blender is small.
• I keep the oil temperature steady; this cooks evenly and saves time.
• I use one egg when I want firmer koose to hold together. I skip the egg if I want vegan koose.
• I make the batter a little before frying so baking powder can work and batter becomes light.

Storage and reheating

• I keep leftover koose in the fridge for 2 days in an airtight container.
• To reheat, I warm them in a hot oven or in a skillet so they get crisp again. I do not microwave if I want them crisp.

Final notes

I make Ewe koose with patien
ce and simple steps. I buy beans, soak them, blend them to a very soft paste, sieve, mix with salt and egg, beat the batter, and fry until golden brown. I test with a small piece to know they are cooked inside. I eat them with bread, avocado, eggs, or as a snack with sauce. This recipe is quick, forgiving, and perfect for home cooking.