Akara are interesting Nigerian fritters made with peeled black-eyed peas and are a typical breakfast, served with hot bread or a kind of savory jelly made with cornstarch called agidi. Serve the fritters on their own or with hot bread.
SERVES: 4 TO 6
INGREDIENTS:
- 2 cups (400 g) dried black-eyed peas, soaked overnight in cold water and peeled (see Note)
- ½ red bell pepper, cut into chunks
- 1 medium onion (5 ounces/150 g), coarsely chopped
- 1 habanero chili
- 1 organic vegetable bouillon cube
- Vegetable oil, for deep-frying
- Sea salt (optional)
INSTRUCTIONS:
- Put the peeled black-eyed peas, the bell pepper, the onion, habanero, the bouillon cube, and ¼ cup (60 ml) water in a food processor and process until you have a thick, coarse batter. Transfer to a large mixing bowl.
- Pour 2 inches (5 cm) oil into a medium deep skillet to deep fry the fritters and heat over medium-low heat. You don’t want the oil to be too hot, otherwise the fritters will not cook through. Test the oil by dropping a little batter in it; if the oil immediately bubbles around it, then it’s ready. Using a large tablespoon, drop as many tablespoons of batter into the hot oil as will fit comfortably in the pan. Fry on both sides until golden all over. Transfer to a sieve lined with paper towels.
- Serve hot with sea salt for those who would like the fritters saltier.
NOTE:
- To easily peel the black-eyed peas, bash them lightly and put them in a bowl full of water; rub with your hands to loosen the skins, which you can then skim as they float to the surface.
