White bean fritters with chillis, green or red peppers, sometimes with fish, especially crayfish, fried in palm oil in Nigeria and Mali. They are also found in North America as part of African-American cuisine. A lump of the mixture is put it into the hot oil in a wide-rimmed, shallow pot and promptly sinks. When it rises to the surface and becomes pinkish in colour it is done. The outer crust is crisp and gritty.