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Antillean kala – snack of black eyed peas

door Linda Terrizzi

Antillean kala is a delicious snack. It is actually 'our' version of the falafel. We use black eyed peas or black-eyed beans and as much hot pepper as you like!

These small, deep-fried bites of black-eyed beans seem harmless. Nothing could be further from the truth – the traditional version of the 'kala' is quite hot! In addition to beans, it also contains a lot of Madame Jeanette pepper. In addition, it is important to season the beans well with salt and herbs.

The kala is best eaten hot (possibly with a sauce for dipping). It is of course up to you to determine the dose of Madame Jeanette pepper.

Traditionally, all skins must be removed from the beans before grinding. This is a huge job and takes a lot of time. So if you want to make the kalá 'as it should be', it is a time-consuming recipe. Fortunately, there are now solutions to that 'old problem' ;) 


Peeled black-eyed beans

In fact, you can find bags with PEELED black-eyed beans in a good grocery store these days! The beans have already been stripped of their skins and have also been split in half. These are slightly more expensive than the unpeeled ones, but save you a lot of time. That is doubly nice, because the beans are also softer faster. So they don't have to soak as long.

But honestly… (and don't let the purists hear it!) I like kala made with whole beans just as much. The fleece provides extra fibres, so it's no big problem to grind them into the batter. It just makes the kala a little darker, that's all. So the choice is yours!

You make about 50 pieces of kala from this recipe.

Prefer a video?

Would you rather watch a video? That is allowed! In about 5 minutes Linda will show you how to make the best Antillean kala:

Ingredients of kala

  • 500 gr black-eyed beans
  • 1 Madame Jeanette pepper
  • 1 tl baking powder
  • 2 tsp salt
  • 3 eggs
  • 2 tbsp wheat flour
  • sunflower oil, for frying

Preparation of the Antillean kala

Soak the beans in plenty of cold water overnight. Then grind all ingredients in a food processor to a firm mass. There may still be some pieces in it! (for less heat: first remove the seeds from the pepper)

Heat the sunflower oil and deep fry the balls until they are golden. You do this as follows: Scoop balls of the dough with 2 tablespoons and let them slide in the oil. You can bake about 5-6 kala at a time.

After baking, let the kala drain on a wire rack or kitchen paper before serving. - Enjoy your meal!


Recipe from our cookbook

You can also find the recipe for authentic Antillean kala in our cookbook The complete Antillean kitchen in the SNACKS chapter. In that chapter you will find many more traditional, Antillean snacks. Did you know that there are no fewer than 300 recipes in our book? From main courses to snacks and from drinks to cake… everything is included!

By clicking on the photo below, you can view the complete table of contents of the book. This way you immediately know if it is something for you…

the complete antillean kitchen cookbook jurino ignacio

Also try

Do you love Antillean snacks? Then try our traditional pasties! (pastechi)

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Kala - falafel / Antillean snack of black eyed peas
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