Koose, also known as acarajé in Brazil and akara in Nigeria, is a deep-fried bean cake widely consumed in West Africa. It is particularly popular in countries like Ghana, Nigeria, and Sierra Leone. The dish is made from black-eyed peas or cowpeas, which are peeled and ground into a smooth paste. Seasonings such as onions, peppers, and various spices are added to the paste for flavor. The mixture is then shaped into small balls or patties and deep-fried until golden brown.

The origin of koose is tied to the Yoruba people in Nigeria, where it has been a staple food for centuries. The dish was introduced to Brazil during the transatlantic slave trade, where it evolved into what is known as acarajé today, a significant component of Afro-Brazilian cuisine.

Koose is often consumed as a snack or breakfast item and is typically sold by street vendors. In Ghana, it is commonly served with porridge, known locally as "Hausa Koko," or eaten with spicy sauces or relishes.

Nutritionally, koose provides a source of protein and carbohydrates, although it is relatively high in fat due to the deep-frying process. The dish is a part of festive occasions and social gatherings but is also a common everyday food in many West African communities.

Koose has religious and cultural significance, especially among the Yoruba people, where it is often included in traditional ceremonies. The preparation and sale of koose have historical ties with women's entrepreneurship in West Africa, as many women continue to engage in its production and marketing.

The dish has been adapted in various forms and names across different regions, but its fundamental preparation method remains consistent, highlighting regional variations in spicing and serving accompaniments.