Badjias

What it really is

Badjias are savory Mozambican bean fritters, commonly made from cowpeas with onion and chilli. They are fried in small portions until browned outside and tender within.

Cowpeas or another local bean are soaked and ground or mashed into a thick mixture that can hold together. Onion, chilli and other seasonings may be mixed through, but the bean remains the base. Small portions are dropped or shaped into hot oil and cooked through. How finely the beans are processed and how much liquid remains determine whether the centre is dense or soft. Recipes vary by seller and place, so the menu should not claim a fixed spice blend.

Badjias are a savory snack, distinct from sweet dough fritters. They may be eaten on their own, with a sauce or alongside a larger meal. A dip is optional and its ingredients are separate from the fritter. As with other fried foods, the oil and shared fryer can matter to guests with dietary restrictions; a recipe without wheat may still be exposed to other battered foods in the same equipment.

How it's served

Serve hot or warm soon after frying, drained so the outside stays crisp. Present sauces separately and name them. A small portion can be shared or served as an individual snack.

How to write it on the menu

Call them Mozambican bean fritters and identify the bean when known. State whether chilli is included and name any dip. Confirm the legume, flour or binder, frying medium and shared-fryer practices with the kitchen before making allergen claims. Nutrition estimates vary with bean-to-oil ratio and portion size.