Beef Stuffed Koose- A Twist on The Classic Koose Recipe.
Across the globe, diverse culinary traditions often reveal surprising connections in flavor, technique, and taste, reflecting our shared human experience through food. Ingredients like spices, herbs, and grains cuts across the vastness of continents, creating familiar profiles in dishes that may appear distinct at first glance.
It’s quite fascinating how techniques such as fermentation, grilling, and stewing echo in kitchens from Asia to Africa and even Europe, demonstrating a universal understanding of how to bring out flavor out of simple components. This connection highlights how cultural exchanges, migration, the slave trade and international trade have shaped the global palate, ultimately drawing us closer together through the universal language of food. Every time I watch a random Asian recipe on YouTube, I’m suddenly struck by how some streetfoods are prepared in similarity to s a variety of Ghanaian streetfoods.
The first time I saw Acarajé being prepared by a Baiana, i was incredulous! Like Koose can exist with any filling? And we can have it anytime of day and not just at breakfast?
So I made these beef stuffed koose which was inspired by the Brazilian technique for making acraje and Chinese baozi and dumplings which I frequently make as a ramen chef. It was very easy to make, only requiring patience and time to whisk more air into the beans batter for a fluffier fritter. What makes it extra delicious is how well seasoned the minced beef is.
Ingredients
1 cup beans flour
1 cup of water
1 cup red onion chopped
4 stalks of spring onions
1 fresh ginger grated
1 egg
300g minced beef
sesame oil
light soy sauce
chilli powder
salt
Cooking Instructions:
Season beef with 3 spoons of chopped spring onions, part of the grated ginger, sesame oil, light soy sauce, chilli powder and salt. Set it aside to marinate for twenty minutes for deeper flavour.
Make the beans batter by combining beans flour with water, mix well until a smooth paste is formed.
Spoon the remaining aromatics into the batter including salt seasoning. Taste and adjust salt.
Using a hand mixer whisk air into the batter for at least 5 minutes until batter looks airy.
Heat one and half cup of vegetable oil in a fying pan. When hot scoop a spoonful of batter into the oil followed by half spoon of the minced meat into the middle of the batter and seal that with another scoop of the beans batter.
Using a chopstick, keep moving the fritter around to prevent burning. Flip only when you notice the bottom browning up.
Take out when you have a gorgeous brown colour all over. Place on a tissue to soak out absorbed oil.
These fritters were truly incredible! Remarkably a healthy snack which I’d recommend having before your main meal as it’s sure to help you reduce your lunch portion size. You can add a spicy or creamy dip if you want to add some extra bang to it! And best of all? My daughter enjoyed it as well! The exterior is crunchy whilst the inside was all fluffy and savoury with the minced meat! That’s the kind of suprise you’d want to create when guests bite into these beauties!
Beans is a tiny legume but mighty in nutrition and this is one way to have it on our plates! I’d love to know how yours would turn out so don’t forget to leave a comment when you do.
Catch up on the video here.
