Akara
(Black-eyed Pea Fritters) Recipe
Origin: Congo Period: Traditional
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Ingredients:
400g dried black-eyed peas (cowpeas)
1 onion, finely chopped
1/2 tsp salt
1 scotch bonnet chilli, finely chopped
1 green bell pepper, finely chopped
cayenne pepper, to taste
1/2 tsp fresh ginger, peeled and minced
groundnut oil or palm oil for frying
Akara
(Black-eyed Pea Fritters) Preparation:
Method:Clean the black-eyed peas under running water then soak them over night. After soaking rub them together between your hands to remove the skins. Rinse to wash away the skins then drain in a colander.
Crush or grind the black-eyed peas to from a thick paste. Add just enough water to form a thick batter that clings to the back of a spoon. Add the remaining ingredients (except oil). Place the batter in a refrigerator for two hours before use.
Heat the oil in a deep frying pan or wok, beat the batter with a wire whisk or wooden spoon for a few minutes to aerate it then make fritters by taking-up a tablespoon full of the batter then using your finger or another spoon quickly push it into the hot oil. Deep fry the fritters until they are golden brown in colour. Make sure you turn them frequently whilst frying so that they colour evenly. (If the fritters fall apart whilst frying add a single beaten egg to the batter.)
Serve with Hot Eko and Hot Pepper Sauce.
Read: Recipe Articles and Reviews
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More African recipes... More Central African recipes... More main course recipes... More vegetarian courses... More Traditional recipes... More Vegetarian recipes... More recipes using Chillies... More recipes using Beans and Pulses... More Frying recipes...
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Other recipes with black-eyed peas and bell pepper as primary ingredients:
Dabo Kolo
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