Variable instructions:

• Soak some beans in a large container (some people recommend lightly grounding the beans first to make it easier to remove the skin) for about an hour or so.
• Rub the beans between your hands to peel the skin off. (The skin should float to the top of the container.) Keep doing this until you have most of the skin off the beans.
• Grind the beans into a smooth, thick, finely-ground paste.
• Add salt, pepper, and if you desire, also add meat (but the meat should already be cooked if you do so).
• Put vegetable oil into a pot, until it is at least 2 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat.
• Test to make sure the oil is hot enough by putting a 'drop' of batter into the oil, and making sure the oil is frying the 'drop'.
• Using a spoon, pour 'balls' of the mixture into the frying oil. Fry until it is dark brown (or lighter if you prefer). Turn over and make sure both sides are fried.
• You can place it directly into a napkin to soak up excess oil.