Akara

🛒 Ingredients

• Black-eyed peas (dried) 50 g · 170 kcal
• Onion 20 g · 8 kcal
• Scotch Bonnet Pepper 5 g · 2 kcal
• Vegetable oil (absorbed) 15 g · 130 kcal
• Water 20 g · 0 kcal

👨‍🍳 Instructions

1. Soak the black-eyed peas in plenty of water overnight, or for at least 4-6 hours, until softened. Drain the peas and then peel them by rubbing them between your palms or using a food processor with water until skins loosen. Rinse the peeled peas thoroughly.
2. Combine the peeled black-eyed peas, chopped onion, and Scotch Bonnet pepper in a blender or food processor. Add a small amount of water, just enough to help blend the mixture into a smooth, thick batter.
3. Transfer the batter to a large bowl. Whisk vigorously for about 5-10 minutes to incorporate air, making the batter light and fluffy. Season with salt to taste.
4. Heat the vegetable oil in a deep pot or frying pan over medium-high heat until hot enough for deep frying. Drop spoonfuls of the akara batter into the hot oil.
5. Fry the akara until golden brown and cooked through, turning occasionally, about 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.