Akara (Black-Eyed Pea Fritters)


Special Menu: Tour of Africa

1 c dry black eyed peas
2 scotch bonnet peppers, or 2 T scotch bonnet sauce
1/2 red pepper
1/2 red onion
Salt to taste
Oil for frying

Soak beans in water for 2 hours, then begin the painstaking process of removing the “coats” or skins from the beans. You can do this by hand or by running beans and water through blender in pulses to help separate coats from beans. I made a huge mess.

Once beans are nude, place in food processor with onion and red pepper. Don’t add salt or sauce as any kind of salt should not be added until the last minute before frying.

Whir until mixture is combined and close to the consisting of cream of wheat. Add a small amount of water while whirring if needed.

Heat oil an inch deep in a pan, but keep it medium low. At this point you can add salt and hot sauce. Drop batter into oil in spoonfuls and fry for a couple minutes on each side. Drain on paper towels and season with salt.

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