Prepare the beans by soaking and de-hulling them (optional). The de-hulling can be done days in advance. When ready to use, simply soak the beans for at least 2 hours our overnight.

Place the soaked beans into a sturdy blender (or food processor) and begin to pulse until smooth. Add a tablespoon of water at a time to facilitate the blending process. The batter should be quite thick, otherwise the beans will disperse in the oil.

Add the onion, ginger and scotch bonnet pepper to the blender and pulse until smooth.

Transfer the mixture to a bowl. Add the sea salt flakes and mix them into the batter.

Whip the batter for about 2 minutes to incorporate air into the mixture. For extra fluffy bean cakes, whip with a handheld whisk until the mixture doubles in volume.

Heat the cooking oil in a small to medium sized saucepan. Test the readiness of the oil by adding a shaved piece of ginger. If it sizzles and rises to the top, the oil is hot enough.

Using a tablespoon to scoop the batter, spoon it into the oil. You will see them puff up into round balls. Fry and allow to cook for 3 to 4 minutes. Turn them in the oil to ensure they are evenly browned.

Once cooked, scoop them out of the oil and allow to drain on a paper towel.

Serve as a snack with a pepper sauce or a rich tomato stew. You can also enjoy it the West African breakfast way, with porridge made from fermented millet or corn, or sourdough style oats with a dash of evaporated milk.