Very filling

  • Recipe serves:6
  • Preparation time10 min
  • Cooking time10 min


  • For the Filling: 1 onion
  • 1 teaspoon chili powder
  • 1 cup small shrimp, fresh or frozen, shelled and de-veined
  • 2 tablespoons palm oil or olive oil
  • 2 cans black-eyed peas
  • 1 clove of garlic
  • 1 small chili pepper
  • Palm oil and/or vegetable oil for frying
  • 2 Royco Beef Cubes
  • 1-2 tablespoon of Royco Mchuzi Mix
  • Salt and pepper to taste


  • Make filling: Slice the onion very thinly.
  • Place the sliced onions in a skillet with the olive oil or palm oil, sprinkle with salt and chile powder, and cook on low heat until they are soft and golden brown (about 15 minutes).
  • Add the shrimp and heat until shrimp turns pink.
  • Remove from heat and season with salt and pepper to taste. Set aside.
  • Make the fritters: Thoroughly drain the black-eyed peas and place them in the food processor.
  • Roughly chop the onion and garlic, and add it to the peas.
  • Remove the seeds and white parts from the inside of the chili pepper and add to the processor.
  • Process mixture just until very well-blended, adding a tablespoon or two of water or broth if needed.
  • Add crumbled Royco Beef Cubes until the mixture is stiff enough to hold a shape.
  • Divide into 15 pieces, and shape into balls or ovals with the palms of your hand.
  • Heat 2 inches palm oil and/or vegetable oil in a pot on medium high heat.
  • Fry several fritters at a time until browned on all sides.
  • Drain fritters on a plate lined with paper towels.
  • Fritters can be kept warm in a 200 degree oven.
  • Split fritters in half and fill with a spoonful of the onion and shrimp mixture.
  • Serve warm.