Cowpea and Shrimp Balls

Soak the cowpea overnight in plenty of cold water. The next day, drain the cowpeas, rinse and drain well.

Peel the onion and chop finely. Heat 1 tablespoon oil in a pan saute until translucent. Let cool, then mix with the cowpeas and puree together portions in blender.

Chop the crab. Rinse the cilantro, shake dry and pluck the leaves. Add the cilantro and crab to the cowpea puree and mix well to form a well-moldable mass. Add a little cold water, if necessary. Season with chile sauce and salt.

Form small balls with 2 tablespoons (or damp hands) and fry in hot oil (170°C) (approximately 340°F) in portions until golden brown for 4-5 minutes. Remove the balls and drain on paper towels. Keep warm in the oven, if desired, until all the balls are fried.