Akara
Black-eyed peas soaked and rubbed by hand to remove their skins, then blended and whipped vigorously to incorporate air before frying into light, airy fritters. Originating with the Yoruba people of Nigeria and shared across West Africa under names like akla and koose, akara made a well-documented journey across the Atlantic during the slave trade to Brazil, where it's known as acaraje.
Vegan
Ingredients
- 2 cups dried black-eyed peas
- 1 small onion, roughly chopped
- 1-2 scotch bonnet or habanero peppers, to taste
- 1 tsp salt
- Vegetable oil, for deep-frying
Steps
- Soak the black-eyed peas in water for 3-4 hours or overnight, then rub between your hands to loosen and remove the skins, rinsing repeatedly until the skins float off; drain.
- Blend the skinned peas with the onion and pepper, using very little water, into a thick, smooth paste.
- Transfer to a bowl and whisk or beat vigorously by hand for several minutes until the mixture is light, fluffy, and pale, so a small dollop floats in water.
- Stir in the salt just before frying.
- Heat oil to 175C/350F in a deep pot.
- Scoop tablespoon-sized portions of batter and drop into the hot oil, frying in batches, turning occasionally, until deep golden brown and cooked through, about 4-5 minutes.
- Drain on paper towels and serve hot, often with bread or pap.