Koose with a Twist

To prepare black-eyed beans for koose, soak them in water overnight. This softens the beans and makes them easier to blend into a smooth mixture. Ensure you drain the beans before blending them with the other ingredients.

Yes! To make a vegan version of koose, simply omit the eggs used for coating. You can also use a plant-based egg substitute if you want a similar texture. The rest of the recipe remains the same, and the coconut milk adds a rich flavor.

To store leftover koose, let it cool completely and then place it in an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing the koose. Just ensure to separate the pieces with parchment paper to prevent sticking.

Koose pairs wonderfully with a variety of sides. You can serve it with a fresh salad, spicy pepper sauce, or even a side of fried plantains. For a heartier meal, consider serving it alongside jollof rice or a vegetable stew.

If you don't have coconut milk, you can substitute it with almond milk or soy milk for a different flavor. However, keep in mind that the texture and taste will vary slightly. For a richer taste, you might also consider using heavy cream or a dairy-free cream alternative.