Bonbon piment réunionnais

Name: Bonbon piment réunionnais
Total time: 40 min
Yield: Serves 6
Cuisine: Réunion
Ingredients: 250 g (9 oz) soaked lima beans (pois du Cap); 2 Scotch bonnet peppers, chopped; 3 cloves garlic, chopped; 1 teaspoon turmeric; 1 teaspoon ground cumin; 3 scallions, sliced

Réunion spicy split pea fritters

⏱ 40 minServes 6Medium220 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

250 g (9 oz)soaked lima beans (pois du Cap)
2Scotch bonnet peppers, chopped
3 clovesgarlic, chopped
1 teaspoonturmeric
1 teaspoonground cumin
3scallions, sliced

250 g (9 oz) soaked lima beans (pois du Cap)
2 Scotch bonnet peppers, chopped
3 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon ground cumin
3 scallions, sliced

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 blender (1 L / 1 qt)

1 deep saucepan (20 cm / 8 in)

1 slotted spoon (12 cm / 5 in)

paper towels

03 — Method

Blend the soaked lima beans with the garlic, turmeric and cumin into a thick, grainy, fragrant paste.
Stir in the chopped chili and sliced scallion so the heat is spread evenly.
Shape small, even balls with a spoon, pressing lightly so they hold together when fried.
Heat oil to 170 °C (340 °F) in the deep saucepan, until a crumb of batter sizzles as soon as it goes in.
Fry the fritters in small batches for 4 minutes until golden and crisp.
Drain on paper towels and serve piping hot as an appetizer, in the Réunion Creole tradition.