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Badjia — traditional dish from Pemba, Mozambique
Snack Vegan

Food Flavour DNA

Nutritional Values

🔥410kcal
💪12gProtein
🌾54gCarbs
🥑18gFat
🌿10gFibre
⚖️150 gServing

* Per serving · 150 g. May vary.

Badjia

How to order / say it
Say it Badjia — [BAH-jee-ah]
Order I'd like a serving of Badjia, please.
Locally Quero uma porção de Badjia, por favor.
Say locally

Small, savory bean cakes often served as snacks or appetizers.

Why try it?

Badjia offers a glimpse into the blend of African and Indian culinary influences in Pemba. These patties provide an introduction to the local way of savoring pulses, extraordinarily popular in community gatherings.

How it tastes

Crispy outside with a soft interior, Badjia has a subtle earthiness from the beans and a mild spice kick. They are typically aromatic, served hot as a delightful street food.

Origin & History — first documented: 1920

Introduced to Pemba in the early 20th century, likely through Indian trade routes, Badjia became a favorite due to its simplicity and satisfying nature. Its beans have been a staple in the region, and the deep-frying technique adds a delightful texture.

Recipe

Ingredients

  • 🫘 250 g black-eyed peas
  • 🧄 1 small onion
  • 🧄 2 cloves garlic
  • 🧂 1 tsp cumin
  • 🌿 1 tsp coriander
  • 50 ml water
  • 🧂 1 tsp chili flakes
  • 🧂 to taste salt
  • 🫒 for frying oil

Method

  1. 1 Soak black-eyed peas in water overnight.
  2. 2 Blend peas, onion, garlic, and spices into a thick paste.
  3. 3 Form paste into small patties.
  4. 4 Fry in hot oil until golden brown on all sides.

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A rich fish curry with coconut and spices.
All Africa recipes — Mozambique — Pemba — Badjia
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