This name was given because it was widely sold in the city of Bogor, West Java. This plant was introduced to Indonesia in the early 20th century as a source of new protein but is less popular because of its low production, so it is now considered a side dish / snack. Bogor beans come from the Tropics of Africa.
Ingredients
500 grams of Bogor round beans to taste Cooking oil salt to taste
Step
Peel the beans from the skin first Then peel the skin again After that wash the beans and drain well Then fry the beans with oil until they are submerged, wait until they are browned. After cooking, sprinkle salt to taste
This is a processed Bogor bean, it tastes crunchy