Soak the beans overnight in plenty of cold water. Drain the next day, rub the skin and drain well. Remove the onion and finely dice. Sweat in a hot pan in 1 tablespoon of oil until glassy. Allow to cool, then mix under the beans and finely puree together in portions in a blender. The crabs are chopping. Rinse off the coriander leaves, shake dry and peel off. Add to the bean paste and mix under one serving. Mix everything well in a bowl to form a well-formed mass. Add a little cold water as needed. Season with chilli sauce and salt. Bake small balls with 2 tablespoons (or wet hands) and portionwise in hot oil (about 170 ° C) for 4-5 minutes until golden brown. Drain on kitchen paper. Keep warm in the oven until all balls are fried.
500 g of cowpea
Peanut oil for frying and frying
150 g of dried crabs
1 handful of cilantro green