Boussan Touba: Savor the Flavors of Burkina Faso with These Savory Beancakes

The aroma of Boussan Touba always transports me back to a small, bustling market in Ouagadougou. I remember the vibrant colors of the fabrics, the calls of vendors, and, most distinctly, the enticing smell of these golden-brown beancakes sizzling in a large pan. A kind woman offered me one, its crispy exterior giving way to a soft, savory interior. That simple bite was a revelation – a perfect blend of earthy black-eyed peas, subtle spices, and a satisfying crunch. I knew right then that I had to learn how to recreate this West African delight.

Recipe Overview

• Prep Time: 1 hour 15 minutes (includes soaking)
• Cook Time: 45 minutes
• Total Time: 2 hours
• Servings: 6-8
• Dietary Type: Vegan-Adaptable (egg can be omitted)

Ingredients

• 14 ounces dried black-eyed peas
• ½ small onion, chopped
• 2 small carrots, chopped
• 1 egg, beaten (optional, see variations)
• Salt and black pepper to taste
• Flour, for coating
• Peanut oil, for frying

Equipment Needed

• Large pot
• Blender or food processor
• Large bowl
• Frying pan or deep fryer
• Slotted spoon or spider

Instructions

1. Begin by soaking the black-eyed peas overnight in a large bowl filled with water. This is crucial for softening the beans and reducing cooking time. Ensure the peas are fully submerged, and leave them in a cool place for at least 8 hours.

2. The next day, drain the soaked black-eyed peas thoroughly. Place them in a large pot and cover them with fresh water. Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let the peas simmer for about 40 minutes, or until they are tender enough to mash easily. Periodically check the water level and add more if needed to prevent the peas from sticking to the bottom of the pot.

3. Once the black-eyed peas are cooked, drain them completely and allow them to cool slightly. This will make them easier to handle in the next step.

4. Transfer the cooked black-eyed peas to a blender or food processor. Add the chopped onion and carrots. If using, add the beaten egg now. Season generously with salt and black pepper.

5. Blend the mixture until it forms a smooth paste. You may need to add a little water, one tablespoon at a time, to help the blending process. However, be cautious not to add too much water, as the paste should be thick enough to form patties. The consistency should be similar to a thick hummus.

6. Heat a generous amount of peanut oil in a frying pan or deep fryer over medium-high heat. The oil should be deep enough to partially submerge the patties. To test if the oil is hot enough, drop a small piece of the bean paste into the oil. If it bubbles vigorously around the paste, the oil is ready. An easy test is to insert the non-stirring end of a wooden spoon; if bubbles rise around the wood, it’s ready for frying.

7. While the oil is heating, shape the black-eyed pea paste into flat patties. A tablespoon or ice cream scoop can help with portioning to make similarly sized patties. Gently flatten each portion between your palms to form a disc shape, about ½ inch thick.

8. Lightly coat each patty in flour. This will help to create a crispy crust and prevent the patties from sticking to the pan. Ensure each patty is evenly coated on both sides.

9. Carefully place the flour-coated patties into the hot peanut oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy patties.

10. Fry the patties for about 5 minutes per side, or until they are golden brown and crispy. Resist the urge to fiddle with them too much during frying. Flipping them too often can cause them to fall apart. The patties should be cooked through and slightly firm to the touch.

11. Once the Boussan Touba are golden brown and crispy, remove them from the oil using a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil.

12. Serve immediately and enjoy.

Expert Tips & Tricks

• Soaking Time: Don’t skip the overnight soaking! It significantly impacts the texture and cooking time of the beans. If you’re short on time, you can try a quick soak method: boil the beans for 2 minutes, then let them sit in the hot water for 1 hour before draining and cooking.
• Spice it Up: Feel free to add other spices to the bean paste for extra flavor. A pinch of cayenne pepper, cumin, or ginger can add a delightful kick.
• Blender Woes: If your blender struggles with the thick paste, add small amounts of the simmering liquid from the cooked peas to help it along. But be careful not to add too much, or you’ll end up with a soup!
• Frying Temperature: Maintaining a consistent oil temperature is crucial for achieving a crispy exterior. If the oil is not hot enough, the patties will absorb too much oil and become soggy. If the oil is too hot, the patties will brown too quickly on the outside while remaining uncooked on the inside.
• Patience is Key: Don’t rush the frying process. Allowing each side to cook undisturbed for the allotted time will ensure they hold their shape and develop a beautiful golden crust.

Serving & Storage Suggestions

Boussan Touba are best served hot and fresh, straight from the frying pan. They make a delicious appetizer or snack. In Burkina Faso, they are often served with a spicy peanut sauce or a side of fresh salad.

Leftover Boussan Touba can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in a skillet with a little oil, or even in an air fryer for a healthier option. Reheating in a microwave is not recommended, as it will make them soggy. Freezing is also not recommended, as the texture will be compromised upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	241 kcal	–
Calories from Fat	135 kcal	–
Total Fat	15 g	6%
Saturated Fat	0.5 g	2%
Cholesterol	31 mg	10%
Sodium	33.9 mg	1%
Total Carbohydrate	41.4 g	13%
Dietary Fiber	7.5 g	29%
Sugars	5.4 g	–
Protein	16.8 g	33%

Note: These values are estimates and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Version: To make this recipe vegan, simply omit the egg. The patties will still hold together well, especially if you ensure the bean paste is thick enough. You can add a tablespoon of ground flaxseed mixed with three tablespoons of water as an egg replacement for added binding.
• Gluten-Free: Ensure you use a gluten-free flour for coating the patties. Rice flour or a gluten-free all-purpose blend work well.
• Spice Variations: Experiment with different spices to suit your taste. Ground cumin, coriander, or even a touch of chili powder can add a wonderful depth of flavor.
• Vegetable Additions: Get creative and add other finely chopped vegetables to the bean paste, such as bell peppers, zucchini, or spinach.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the black-eyed peas overnight?
A: Soaking helps to soften the beans, which reduces the cooking time and makes them easier to blend into a smooth paste. It also improves digestibility.

Q: Can I use canned black-eyed peas instead of dried?
A: While you can, dried black-eyed peas provide the best texture and flavor. If you must use canned, be sure to rinse them thoroughly before blending, and reduce the simmering time accordingly.

Q: My Boussan Touba are falling apart while frying. What am I doing wrong?
A: This could be due to several reasons. The bean paste might be too wet, the oil might not be hot enough, or you might be flipping them too often. Make sure to drain the beans well, add flour for binding, ensure the oil is hot, and only flip once when the bottom is golden brown.

Q: How do I know when the oil is hot enough for frying?
A: A simple test is to drop a small piece of the bean paste into the oil. If it bubbles vigorously around the paste, the oil is ready. Or, insert the end of a wooden spoon; if bubbles form, the oil is hot enough.

Q: Can I bake these instead of frying them?
A: Yes, you can bake them for a healthier option. Preheat your oven to 375°F (190°C), place the flour-coated patties on a baking sheet, and bake for about 20-25 minutes, flipping halfway through, until golden brown.

Final Thoughts

Boussan Touba are more than just savory beancakes; they’re a delicious glimpse into the vibrant culinary landscape of Burkina Faso. I urge you to try this recipe and experience the delightful flavors for yourself. Don’t be afraid to experiment with spices and vegetable additions to create your own unique twist. Share your creations and feedback – I’d love to hear about your culinary journey! Consider serving these alongside a refreshing bissap (hibiscus tea) for an authentic West African experience.